Cassoulet-Style Pork and Bean Stew with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty pork and white bean stew slow-cooked with aromatic herbs and finished with a crisp herb-infused breadcrumb crust. This french-inspired french ready in about 135 minutes pairs pork shoulder, cubed, dried white beans, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (10 ratings) Prep: 15 min Cook: 120 min Serves 6 French cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1 1/2 cups dried white beans in cold water overnight. Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown for 6-8 minutes until all sides are golden. Remove and set aside.
  3. Step 3: Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 7 minutes until softened.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 tbsp tomato paste and cook for 2 minutes.
  5. Step 5: Return pork to the pot along with the soaked beans, 5 cups chicken stock, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, cover, and cook on low heat for 1.5 hours until pork and beans are tender.
  6. Step 6: Preheat oven to 375°F. Mix 1 cup breadcrumbs with 1/4 cup chopped parsley and 1 tbsp olive oil.
  7. Step 7: Transfer stew to an oven-safe casserole dish if necessary. Sprinkle breadcrumb mixture evenly over the top.
  8. Step 8: Bake uncovered for 25 minutes until breadcrumb crust is golden and stew edges bubble.
  9. Step 9: Remove from oven and let rest 10 minutes before serving.

Frequently asked questions

How long does Cassoulet-Style Pork and Bean Stew with Herb Crust take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cassoulet-Style Pork and Bean Stew with Herb Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder, cubed from drying out.

Can I substitute ingredients in Cassoulet-Style Pork and Bean Stew with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cassoulet-Style Pork and Bean Stew with Herb Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cassoulet-Style Pork and Bean Stew with Herb Crust?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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