Country-Style Pork and Bean Cassoulet with Aromatic Herbs

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A rustic cassoulet that highlights tender pork shoulder and white beans simmered with fresh herbs and vegetables for an earthy, comforting stew. This French recipe, ready in about 165 minutes, pairs pork shoulder, dried great northern beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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, cut into 1-inch cubes pork shoulder
• 1 lb dried great northern beans
• 1 large, chopped yellow onion
• 2 medium, sliced carrots
• 2, chopped celery stalks
• 5 minced garlic cloves
• 2 tbsp tomato paste
• 5 cups chicken broth
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 cup dry white wine

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 lb dried great northern beans overnight in cold water. Drain and rinse before use.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides, about 8 minutes.
3. Step 3: Remove pork and set aside. In the same pot, sauté 1 large chopped yellow onion, 2 sliced carrots, and 2 chopped celery stalks for 7 minutes until softened.
4. Step 4: Stir in 5 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the tomato paste darkens and smells rich.
5. Step 5: Deglaze the pot with 1 cup dry white wine, scraping up any browned bits, and cook until wine is reduced by half, about 5 minutes.
6. Step 6: Return pork to the pot along with the soaked beans, 5 cups chicken broth, 3 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves.
7. Step 7: Season with 2 tsp salt and 1 tsp freshly ground black pepper. Bring to a simmer, cover partially, and cook on low heat for 2 to 2.5 hours until pork and beans are tender and stew is thickened.
8. Step 8: Remove herb sprigs and bay leaves before serving. Adjust seasoning with extra salt or pepper if needed.