This wonderfully traditional French winter dish is a celebration of all things porky - pancetta, pork neck and Toulouse sausage - wrapped in a warm blanket of soft white beans and topped with a crunchy crust of herbed breadcrumbs. Basically it's upmarket baked beans with a dash of Gallic panache. We brown all the porky bits then use the rendered fat to slowly cook onions and garlic before adding beans, herb, tomatoes and free-range chicken stock to the pan and simmer till the beans are plump and creamy and the pork is completely tender.
White beans, olive oil, pork neck, pancetta, Toulouse sausages, onion, garlic, thyme, rosemary, tomatoes, chicken stock (free-range chicken bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water), breadcrumbs, salt.
CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G RAWPER SMALL SERVE
ENERGY679.9kg6346.9kj
PROTEIN8.3g77g
FAT TOTAL10.3g96g
- SATURATED2.8g26g
CARBS8.1g76g
- SUGARS1.7g15.7g
SODIUM202mg1888mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a salad of leafy greens and a glass of something red and robust.

TO COOK SMALL: Remove plastic film, then bake in a preheated 180C oven, uncovered, for 35 (from defrosted) to 45-50 minutes (from frozen), or till the breadcrumbs are golden and the cassoulet heated right through.

TO COOK LARGE: Remove plastic film, then bake in a preheated 180C oven, uncovered, for 45 (from defrosted) to 60-70 minutes (from frozen), or till the breadcrumbs are golden and the cassoulet heated right through.

DEFROST INFORMATION: May be cooked straight from frozen or defrost in the fridge overnight. Once defrosted, keep refrigerated and cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.