Pork and Cranberry Cassoulet Recipe

Name: Pork and Cranberry Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless pork butt; 1 tablespoon canola oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 (9 1/2 ounce) can cranberry juice concentrate, thawed plus; 1 (9 1/2 ounce) can water; 2 (19 ounce) cans white kidney beans, drained and rinsed; 2 tablespoons tomato paste; 1 tablespoon dry mustard; 1 bay leaf; 1 teaspoon thyme; 1 cup fresh cranberries or 1 cup frozen cranberries, thawed; salt and pepper

Servings: persons

2 lbs boneless pork butt
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 (9 1/2 ounce) can cranberry juice concentrate, thawed plus
1 (9 1/2 ounce) can water
2 (19 ounce) cans white kidney beans, drained and rinsed
2 tablespoons tomato paste
1 tablespoon dry mustard
1 bay leaf
1 teaspoon thyme
1 cup fresh cranberries or 1 cup frozen cranberries, thawed
salt and pepper

1
Preheat oven to 350 degrees.
2
Cut pork into 3/4 inch cubes.
3
In a large Dutch oven heat oil over medium heat, brown the pork and remove with slotted spoon.
4
Lightly saute the onions and garlic.
5
Return pork to Dutch Oven.
6
Add the cranberry juice concentrate and water to Dutch oven.
7
Bring to a boil, scraping up browned bits.
8
Add the white kidney beans, tomato paste, mustard, bay leaf and thyme, stir well.
9
Season with salt and pepper if using.
10
Cover and bake in preheated oven for 30 minutes.
11
Remove and stir in cranberries.
12
Return to oven and cook for another 30 minutes.
13
Serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless pork butt, 1 tablespoon canola oil, 1 large onion, chopped, 2 garlic cloves, minced, and more.

Yes, Pork and Cranberry Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Cranberry Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions