Cassoulet with Pork and Pears
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 1089
This take on the original French classic, with pears and cream, is perfect for a scrumptious winter lunch. Serve either as is or top with cheesy breadcrumbs and bake in the oven.
recipe updated Mar 17, 2025
Ingredients
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- Pork loin
- 500 g
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- Red onion
- 150 g
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- Celery stalk
- 2
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- Fresh thyme
- 20 g
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- Chicken stock
- 200 g
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- Canned haricot beans
- 400 g
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- Pear
- 660 g
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- Spinach
- 100 g
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- Duck fat
- 2 tablespoons
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- Dijon mustard
- 1 tablespoon
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- Whipping cream
- 200 ml
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- Butter
- 50 g
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add duck fat to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 2 min, 160°C, Speed OFF
- Then add pork loin to the Cooking Chef XL Bowl gradually
- Cook with splashguard fitted until browned - 5 min, 160°C, Stir 3
- Transfer the pork into a heatproof bowl and set aside
- Repeat the same with the remaining pork
- Add red onion, celery stalk, dijon mustard and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 4 min, 120°C, Stir 2
- Then add chicken stock, whipping cream and Canned haricot beans to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced slightly - 15 min, 104°C, Stir 2
- Transfer the pork back into the Cooking Chef XL Bowl
- Add pear to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 15 min, 104°C, Stir 2
- Then add spinach, butter, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until wilted - 5 min, 104°C, Stir 2
- Serve