Pork Cassoulet

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Pork Cassoulet
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
768
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie768 cal.(37 %)
Protein73 g(74 %)
Fat31 g(27 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage10.4 g(35 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁2.6 mg(260 %)
Vitamin B₂0.7 mg(64 %)
Niacin27.4 mg(228 %)
Vitamin B₆1.7 mg(121 %)
Folate166 μg(55 %)
Pantothenic acid2.9 mg(48 %)
Biotin25.4 μg(56 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C11 mg(12 %)
Potassium2,247 mg(56 %)
Calcium204 mg(20 %)
Magnesium200 mg(67 %)
Iron10.8 mg(72 %)
Iodine6 μg(3 %)
Zinc8.8 mg(110 %)
Saturated fatty acids10.1 g
Uric acid501 mg
Cholesterol175 mg
Complete sugar7 g

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
cup black Olives (pitted)
salt
freshly ground Black pepper
How healthy are the main ingredients?
Olivegarlic cloverosemaryonionclovescarrot
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.