Pork, chicken and black-eyed bean cassoulet

A hearty French stew the family will love.

  • 3 hrs cooking
  • Serves 4
  • Print
This slow-cooked pork and chicken dish is a hearty French stew with black eyed beans and topped with a crunchy breadcrumb topping.
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Pork, chicken and black-eyed bean cassoulet
  • 1 cup (200g) black-eyed beans
  • 1 tablespoon olive oil
  • 500 gram boned pork belly, rind removed, sliced thinly
  • 8 chicken drumettes (640g)
  • 4 thin pork sausages (320g)
  • 1 medium_piece brown onion (150g), chopped coarsely
  • 1 stick celery (150g), trimmed, sliced thinly
  • 1 small_piece leek (200g), sliced thinly
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup (125ml) dry white wine
  • 400 gram canned diced tomatoes
  • 2 cup (500ml) chicken stock
  • 3 cup (210g) stale breadcrumbs
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 50 gram butter, melted


Pork, chicken and black-eyed bean cassoulet
  • 1
    Place beans in a medium bowl, cover with cold water; stand 3 hours or overnight. Drain. Rinse under cold water; drain.
  • 2
    Preheat oven to 180°C/350°F.
  • 3
    Heat oil in a large flameproof baking dish; cook pork, chicken and sausages, in batches, until browned all over.
  • 4
    Cook onion, celery, leek and thyme in same dish, stirring, until onion softens. Add wine; cook, stirring, 5 minutes. Return pork, chicken and sausages to dish with tomatoes, stock and beans; bake, covered 40 minutes.
  • 5
    Uncover; sprinkle with combined breadcrumbs, parsley and butter. Bake, uncovered, 40 minutes or until meat is tender and top is lightly browned.


To freeze, pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Thaw overnight in the fridge. Reheat in a 180°C/350°F oven for 30 minutes or microwave on medium power (50%) until heated through.

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