This is a bean-and-ground-pork stew baked under a breadcrumb crust — a cassoulet built for a weeknight rather than a weekend project. Ground pork cuts the cook time dramatically compared to traditional cuts, and the result is a high-protein, one-dish meal that genuinely fills people up. Total time is two hours, most of it hands-off.
Why this recipe works
Two things carry this dish. First, browning the ground pork properly before adding anything else — a full 8–10 minutes over medium-high heat — builds the fond that flavors the entire stew. Rushing this step and steaming the meat instead of searing it produces a flat, grey result. Second, the one-hour covered simmer on the stovetop lets the white beans absorb the stock and tomato liquid, which thickens the stew naturally and means every spoonful has both protein from the pork and protein from the beans. The breadcrumb crust baked on top at the end adds texture without any extra effort.
Mistakes to avoid
- Skipping the drain on the canned beans: The liquid in the can is starchy and can make the stew gluey. Rinse and drain thoroughly before adding.
- Using too wide a baking dish: If the stew layer is shallow, the liquid evaporates too fast in the oven and the bottom scorches before the breadcrumbs brown. Use a dish that keeps the stew at least 2 inches deep.
- Adding the breadcrumbs to a cold stew: If you transfer the stew to the baking dish and let it sit before topping and baking, a skin forms on the surface and the breadcrumbs don’t bond. Top immediately and get it into the oven.
- Under-seasoning before the oven stage: Taste the stew after the stovetop simmer and adjust salt before transferring. The breadcrumb crust seals in the flavor — you can’t season effectively after baking.
- Pulling it out before the pork hits 160°F (71°C): Ground pork must reach 160°F internally. After the one-hour simmer it will be there, but if you shortened the stovetop time, check with a thermometer before serving.
Smart swaps
- White beans: Cannellini are the default. Navy beans work equally well. Chickpeas hold their shape better and add a nuttier flavor — a reasonable swap if that’s what you have.
- Chicken stock: Pork stock is an obvious upgrade here. Vegetable stock works but produces a noticeably lighter flavor. Avoid beef stock — it overpowers the pork.
- Fresh breadcrumbs vs. dried: Fresh breadcrumbs brown more evenly and stay slightly soft underneath while crisping on top. Dried panko works but browns faster, so check at 15 minutes rather than 20.
- Parsley garnish: Skip the garnish — not worth the extra dish. The stew has enough color from the tomatoes and the golden crust.
Leftovers and meal prep
Stored in an airtight container, leftovers keep in the fridge for up to 4 days. The breadcrumb crust softens overnight, so if texture matters to you, scrape it off before storing and add fresh breadcrumbs when you reheat — 15 minutes in a 180°C (350°F) oven brings it back well. The stew itself freezes cleanly for up to 3 months; freeze it without the breadcrumb topping and add that fresh when reheating from frozen. Reheat on the stovetop over medium-low heat with a splash of stock if it has thickened too much. This dish is also worth making a double batch deliberately — the bean-and-pork base reheats as a standalone soup with extra stock stirred in.
Minced Pork Cassoulet
Ingredients
500 g ground pork (minced pork) - preferably from a high-quality butcher for optimal flavor and texture
2 tbsp olive oil - extra virgin for the best aroma
1 cup onion - finely chopped
3 cloves garlic - minced
1 cup celery - diced
1 cup carrots - diced
400 g white beans - canned, rinsed and drained
1 cup chicken stock - preferably homemade
400 g tomatoes - diced, canned or fresh
1 tsp thyme - dried or a few sprigs of fresh thyme
1 tsp rosemary - dried or fresh
1 tsp salt - or to taste
1 tsp ground black pepper - freshly ground
1 cup breadcrumbs - preferably fresh
2 tbsp parsley - fresh, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the minced pork and cook until browned, breaking it up with a spoon, about 8-10 minutes.
- Add the onion, garlic, celery, and carrots. Sauté until vegetables are softened, and the onion is translucent, around 5-7 minutes.
- Stir in the white beans, chicken stock, diced tomatoes along with their juices, thyme, rosemary, salt, and pepper.
- Bring to a simmer and lower the heat to medium-low. Cover and let it stew for about 1 hour, stirring occasionally until the flavors meld beautifully.
- Meanwhile, preheat the oven to 180°C (350°F).
- Transfer the stew into a baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes until the breadcrumbs are golden and crispy.
- Garnish with the chopped parsley before serving.
Notes
Nutrition
Common questions
Can I use ground pork with a higher fat content?
Yes, and it actually improves the flavor. Higher-fat ground pork (around 20–25% fat) keeps the meat moist through the long simmer. If you’re concerned about excess grease, drain the fat from the pan after browning the pork and before adding the vegetables.
How do I know the stew is done after the stovetop simmer?
The beans should be completely tender and the liquid should have reduced to a thick, saucy consistency that coats a spoon. If it still looks brothy after an hour, remove the lid and simmer uncovered for another 10 minutes.
Can I make this in a slow cooker?
You can do the stovetop browning steps first, then transfer everything to a slow cooker on low for 6–7 hours or high for 3–4 hours. Do the breadcrumb topping separately — spread crumbs on a baking sheet, toast at 180°C (350°F) for 10 minutes, and scatter over the finished stew at the table.
What should I serve with this to make it a full meal?
Nothing is required — the pork and beans together deliver around 37g of protein per serving, and the stew is filling on its own. Crusty bread is the most practical addition if you want to stretch it further for a larger group.
Can I assemble this the night before and bake it the next day?
Yes. Make the stew through the stovetop simmer, cool it, and refrigerate it in the baking dish covered. The next day, add the breadcrumbs straight from the fridge and bake at 180°C (350°F) for 30–35 minutes rather than 20–25, since you’re starting from cold.
My breadcrumb topping is browning but the stew underneath seems thin — what went wrong?
The stew likely needed more time on the stovetop before going into the oven. Pull the dish out, carefully pour off or stir in the excess liquid, and return it to the oven uncovered for another 10 minutes. Next time, make sure the stew is visibly thick before transferring to the baking dish.
Try these next
- Savory Pork Stottie Filling
- Uruguayan Pork Cazuela Recipe
- Hearty Beef Kale Soup
- Peruvian Cilantro Pork Stew
“I’ve always been intimidated by the idea of making a cassoulet, but this simplified version was perfect—so flavorful and surprisingly easy to put together. The crispy breadcrumb topping absolutely took it to the next level—I think I was sneaking extra bites just for that crunch!
I swapped the white beans for chickpeas since that’s what I had on hand, and it worked beautifully. Has anyone tried adding a dash of smoked paprika or maybe a splash of red wine to the stew for even more depth? I might experiment next time! Thank you for making this French classic feel so doable. Definitely adding this one to my rotation for cozy winter dinners!” ????