Pork & Navy Bean Cassoulet

Recipe By: Calphalon Team  -  Originally Published: 1/8/2011


Cook up a delicious traditional family supper easily in a slow cooker.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


3 lbs. boneless pork shoulder

3 Tbsp. olive oil

2 c. onion, diced

4 cloves garlic, minced

2 c. chicken stock

3 c. canned tomatoes with juice, coarsely chopped

4 c. carrots, peeled and cut into 1/2-in. slice

2 c. dried navy beans, rinsed

3 sprigs fresh rosemary

6 sprigs fresh thyme

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

2 Tbsp. fresh Italian parsley, chopped, for garnish


Trim fat from pork and cut into a 1-in. dice. 

Preheat a 12-in. omelette pan; add olive oil and heat for an additional minute. 

Brown the pork well on all sides and add to a slow cooker crock. 

In the same pan, cook onions and garlic until onion is tender. 

Add onions and garlic along with remaining ingredients to the slow cooker crock and cook for 8 hours using the Auto setting or 2 hours on High and 6 hours on Low.  At four hours, when pork is tender, check seasoning and adjust with salt and more pepper if required. 

Remove rosemary and thyme sprigs and top with parsley. 

Serve with hot, crusty French bread, rice or mashed potatoes.