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Pork and Bean Cassoulet (use up leftover pork)

(recipe, RSPCA United Kingdom)

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You can use any beans such as haricot, cannellini or black eyed for this tasty dish. Published as part of the RSPCA’s Think Pig Christmas Recipes. The RSPCA are are encouraging everyone to ‘Think Pig’ by buying higher welfare pork. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page in the Notes section at


  1. 2 Tbsp. oil
  2. 1 onion, finely chopped
  3. 1 large carrots, diced
  4. 1 celery stick sliced
  5. 1 to 2 cloves garlic, crushed
  6. 1 x 400g tin chopped tomatoes
  7. 1 x 400g tin butter beans
  8. 1 x 400g tin flageolet beans
  9. 1 x 400g tin black-eyed beans
  10. 600 ml chicken stock
  11. 4 x higher welfare chopped bacon rashers which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  12. Large handful left over higher welfare roast pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  13. Seasoning


  1. Heat the oil in a large pan.
  2. Add the bacon and cook until the bacon is lightly coloured.
  3. Add the onion, carrots, celery and garlic and continue to cook for about 5 minutes.
  4. Add the tinned tomatoes, drained beans, the stock, and bay leaf and season.
  5. Cover and simmer gently for about 30 minutes.
  6. Add the pork and continue to cook for a further 20 minutes. Check the seasoning.
  7. Serve in a bowl with lots of crusty bread.
  8. Don’t forget to Think Pig: and find out more about the labels you should be looking for to help improve pig welfare.