low-calorie cooking oil spray
500 g (1 lb) lean pork, diced
75 g (3 oz) chorizo, sliced
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, cored, deseeded and diced
2 celery sticks, sliced
1 carrot, diced
500 g (1 lb) passata
1 teaspoon dried Mediterranean herbs
2 x 375 g (12 oz) cans cannellini beans, drained
3 tablespoons fresh breadcrumbs
salt and pepper


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the pork a few pieces at a time until all the meat is in the pan and cook for 5 minutes, stirring, until browned.
3.Use a slotted spoon to transfer the pork to the slow cooker 1od Add the chorizo and onion to the frying pan and cook for 4-5 minutes until the onion has softened. Stir in the garlic, red pepper, celery, carrot, passata and herbs.
4.Season to taste and bring to the boil, stirring. Place the beans in the slow cooker pot, pour over the passata mixture and stir well.
5.Level the surface with the back of a spoon, then sprinkle over the breadcrumbs.
6.Cover and cook on low for 8-10 hours until the pork is tender. Spoon into shallow bowls and serve with salad, if liked.
7.FOR CHICKEN CASSOULET, follow the recipe above, using 500 g (1 lb) boneless, skinless chicken thighs, diced, instead of the pork.
8.Mix the breadcrumbs with 2 tablespoons chopped rosemary and 2 tablespoons chopped parsley, then spoon over the cassoulet and cook as above.

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