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Pork Fillet Cassoulet

250gm black-eyed beans, soaked overnight
250gm borlotti beans, soaked overnight
1 tblspn olive oil
1 tblspn butter
4 stalks celery, chopped
3 carrots, peeled and chopped
2 onions, chopped
6 cloves garlic, crushed
500gm pork fillet, sliced into thick bite size pieces
1 packet of Drover pork sausages
1.5 – 2 litres chicken stock
Salt & pepper 
Fresh parsley

Heat the oil and butter in a large, lidded oven proof pot and slowly sauté the celery, carrot, onion and garlic until tender. Add pork and sausages and cook until beginning to brown. Add the drained beans and enough stock so that all the ingredients are covered. Cover tightly with a lid or foil then pop into a 180° oven. Bake until the beans are tender, approximately 2 hours topping up with additional stock if necessary. Scatter with parsley and serve with buttered toast. 

Serves: At least 6 – 8, it will be delicious after a couple of days and will also freeze beautifully.

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