Winter Pork And Butter Bean Cassoulet - cooking recipe

Ingredients

2 tbsp olive oil
1 lb pork, trimmed, diced
4 None pork sausages
4 slices bacon, chopped
1 None onion, chopped
1 stalk celery, chopped
1 tsp fennel seeds
1 (13.5 oz) can butter beans, drained, rinsed
1 (13.5 oz) can chopped tomatoes
1 None zucchini, chopped
1 cup chicken stock
1/2 cup white wine
None None fresh thyme sprigs
None None FOR THE TOPPING
1/2 cup fresh breadcrumbs
2 tbsp chopped fresh flat-leaf parsley leaves
2 1/2 tbsp butter, melted

Preparation

Preheat oven to 350\u00b0F. Heat 1 tbsp oil in a Dutch oven over high heat. Brown diced pork for 3-4 mins. Remove from pan.
Add sausages and cook for 4-5 mins, turning occasionally. Remove from pan and chop.
Reduce heat to medium. Add remaining oil and saute bacon, onion, celery and fennel seeds for 3-4 mins, until onion is tender. Return pork and sausages to pan along with remaining ingredients. Bring to a boil then cover and transfer to oven. Bake for 30 mins. Remove lid and bake for 30 mins.
Meanwhile, to make the topping, combine breadcrumbs, parsley and butter. Sprinkle over surface of cassoulet. Bake for another 20-25 mins, until breadcrumbs are golden brown and pork is tender.