Belgian-style Black Ale: Pork and White Bean Cassoulet
Ideal Cooking TimeTotal time ranges from 5 hours, 15 minutes (low) or 8 hours, 15 minutes (high)
Number of servings4-6 people
• 1 tbsp olive oil
• 1 onion, diced
• 1 large carrot cut into 1 cm dice
• 1 stick of celery, cut into 1 cm dice
• 2 cloves garlic, crushed
• 200g diced pancetta, bacon or lardons
• 1 tbsp plain flour
• 500g diced pork shoulder
• 1 ½ cups diced tomatoes, with juices (1 x 15 oz. can)
• 1 cup Belgian-style Black Ale
• 1 cups white beans, like cannellini or navy beans, dried
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• 1 bay leaf
• 2 sprigs fresh thyme
• ½ tsp each salt and pepper
• To garnish: small bunch flat leaf parsley, chopped
• Baguette, sliced, buttered and toasted then cut into cubes.
In the crockpot on high heat, add olive oil, stir in onions, carrot, celery, garlic, pancetta and flour. Stir to coat all veggies in flour.
Add diced Pork, tomatoes, beer and beans. Stir to incorporate.
Add tomatoes, vinegar, sugar, bay leaf, thyme, salt and pepper.
Cover and turn to low, cook until the beans are tender and creamy, on low for 7 to 8 hours (checking the beans after 7 hours) or on high for 5 hours (checking after 4). Season with salt and pepper to your taste. Serve the cassoulet topped with the baguette cubes and parsley.