The Pork and White Bean Cassoulet is a culinary delight hailing from the heart of France and offers a gastronomic experience that is nothing short of amazing.
This rich and savory stew comes to life through a delicious combination of tender, well-seasoned pork and creamy white beans – rustic ingredients that lay the foundation for this traditional French dish.
A cassoulet stew, with its rich complex flavors, not only tastes amazing but also fills your home with an amazing aroma that will have your mouth watering as you wait for it to finish cooking.
It can be enjoyed as a comforting dinner on a chilly weeknight evening or served as a main course on special occasions, the Pork and White Bean Cassoulet is a meal worth making.
If I had to pick one of the hundreds of crock pot recipes I have made in my lifetime as my all-time favorite, I would pick this easy crock pot pork stew recipe hands down.
This dish, which is the crock pot version of the classic French recipe is so easy to make.
The slow-cooked pork becomes melt in your mouth tender when you slow cook it, and the creamy white beans soak up the flavors of the rich broth, making a rich and flavor packed stew.
Set It and Forget It
What’s more, the beauty of using a crock pot is in the ‘set it-and-forget’ convenience so you can cook a meal without having to stand over the stove or watch the oven.
Once you have browned up all the meats to add more flavor you simply put all the ingredients into the crock pot, set the cooking time, and let the appliance work its magic.
The result is a delicious and satisfying stew that’s perfect for any day of the week.
Whether you’re a seasoned home cook or a novice in the kitchen, this easy Crock Pot Pork Stew is a recipe you’ll find yourself making again and again.
📝Ingredient Notes
Be sure to scroll down to the recipe card for the full ingredient list and amounts.
- Thick cut bacon is a much thicker cut with a meatier smokey flavor than regular bacon. Thin bacon can be used but you should double the amount of thin bacon slices to get the same flavor.
- Aromatic Vegetables: all good recipes start with diced onions and minced garlic that adds so much flavor. If you leave them out the recipe will not taste as good as it does.
- Herbs: thyme, rosemary, and bay leaf are used to infuse the stew with aromatic flavors.
- Canned goods including diced tomatoes and Great Northern beans are convenient ingredients that add substance and flavor to the cassoulet. Diced tomatoes provide a tangy sweetness and rich color, while Great Northern beans, known for their mild, nutty flavor, add protein and fiber to the dish.
- Meat: The pork loin roast is tender and lean, while the smoked sausage adds a robust, smoky flavor.
- Beef broth is used as the stew broth, providing a rich base that will become infused with the flavors of the aromatics and meats.
- Cornstarch mixed with cool water is my preferred thickener for all my soups and stews. As long as you dissolve the cornstarch completely before adding it to the stew you will never have any lumps in your broth.
- Fresh Parmesan cheese is an optional ingredient that can be used as a topping.
- Serve each bowl with thick slices of buttered bread. A rustic crusty homemade bread is perfect for dipping into the broth of the cassoulet. Its chewy texture and flavor make the perfect side to serve with any soup or stew.
Recipe FAQ’s
Certainly! This recipe can be adapted for a conventional oven or a stovetop. The key is to maintain low and slow cooking to make the pork tender and allow the flavors to develop.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw and reheat before serving.
While it’s not essential, browning the pork first can enhance the flavor of the stew by creating a caramelized crust on the meat. However, if you’re short on time, you can skip this step.
💡Recipe Tips
- Size Matters – Cut your pork into uniform-size pieces for even cooking. Large chunks might take longer to cook while smaller ones can get overcooked.
- Don’t Overfill – Avoid overfilling the crock pot. The ingredients should only fill it by about two-thirds to ensure proper and even cooking.
- Thicken the Stew – If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with about twice the amount of water). Add it in the last 30 minutes of cooking time.
More Easy Crock Pot recipes
Check out some of these other easy pork recipes you might enjoy.
Crock Pot Pork Cassoulet
Ingredients
- 4 slices thick cut bacon, diced (fried and drained)
- 2 medium yellow onions (chopped)
- 3 medium garlic cloves (minced or 1 tablespoon minced garlic)
- 2 large carrots (washed, peeled and diced.)
- 1 teaspoon dried thyme or 6 sprigs of fresh thyme
- ½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cans diced tomatoes, undrained (14.5-ounce cans)
- 2 cans Great Northern beans, rinsed, drained and divided (15-ounce cans)
- 1 lb. lean boneless pork loin roast (fat trimmed and cut into 1-inch cubes)
- ½ lb. smoked sausage (cut into ½-inch cubes)
- 2 large dried bay leaf
- 3 cups beef broth
- 2 tablespoons corn starch mixed with 2 tablespoons of cool water. (optional, for thickening the broth)
- ¼ cup finely shredded fresh Parmesan cheese (optional)
Instructions
- In a large skillet fry the bacon over medium heat until crispy. Remove the bacon from the pan, leaving the drippings. Drain the bacon on a paper towel.
- Add the onion, diced carrot, minced garlic, salt and pepper to the pan.
- If using dried thyme and rosemary add it to the pan and sauté until tender, about 4 minutes.
- Place the sautéed vegetable mixture into a 6 or 8-quart crock pot.
- Add the smoked sausage to the hot pan and lightly brown. Remove to the crock pot.
- Add the cubed pork to the hot sauté pan and sauté until lightly browned. Add the browned pork to the crock pot.
- Open and pour the undrained diced tomatoes to the crock pot.
- Pour half of one can of the drained and rinsed great northern beans into a large bowl and mash with a potato masher until chunky. Add them to crock pot with the remaining beans.
- Open the other can of beans, drain and rinse well. Add the second can of drained beans to the slow cooker.
- If using fresh thyme and rosemary (in place of the dried herbs in step 3) add them and the bay leaf to the crock pot now.
- Pour the beef broth in and stir with a wooden spoon.
- Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cubed pork is cooked through the center.
- Ladle into bowls and sprinkle with Parmesan cheese to serve. Serve with crusty bread.
- Makes about 8 servings.
Notes
- Dried or fresh herbs can be used.
- Mashing half of one can of beans will add a creamy thickness to the broth. It is optional.
Nutrition
This crock pot recipe was first shared on our sister site Flour On My Face
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