Pork Cassoulet
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
768
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 2,247 mg | (56 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups White bean (dried)
- 2 onions
- 2 cloves
- 1 bay leaf
- 2 carrots
- 4 scallions
- 2 cloves garlic cloves
- 1 small ham hock
- 2 sprigs rosemary
- ⅔ cup black Olives (pitted)
- salt
- freshly ground Black pepper
Product recommendation
Can be frozen
Preparation steps
1.
Soak the beans overnight. Drain the beans.
2.
Peel an onion and press the cloves and the bay leaf into the onion. Put the onion together with the beans and the pork in a large pot, cover with water and simmer for about 1 1/2 hours. Add water if needed and remove any scum.
3.
In the meantime, peel the garlic, carrots and the onion and roughly chop. Wash and trim the scallions and cut into pieces. About 30 minutes before the end of cooking time, put the vegetables, the sprigs rosemary and the olives in the pot. At the end of cooking time (when the beans are cooked), take the pork out of the pot, remove the bone and cut the meat into cubes. Remove the onion clove. Put the pork back into the pot and season to taste with salt and pepper.
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