Cassoulet-Style Pork and Bean Stew with Herb Crust

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty pork and white bean stew slow-cooked with aromatic herbs and finished with a crisp herb-infused breadcrumb crust. This French recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork shoulder, cubed
• 1 1/2 cups dried white beans
• 5 cups chicken stock
• 1 medium, diced yellow onion
• 2, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 tbsp olive oil
• 1/4 cup parsley, chopped
• 1 cup breadcrumbs
• 2 tsp salt
• 1 tsp black pepper

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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.