Statement date: Wednesday 18 March
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Butterbean and vegetable cassoulet
Ingredients:
1 can butterbeans
2 carrots
2 sticks celery
2 onions
2 courgettes
2 peppers
2 bay leaves
4-5 cloves garlic
1 can chopped tomatoes
½ bottle white wine
A handful of fresh basil
Topping:
4 cloves of garlic
2tbsp wholemeal breadcrumbs
2tbsp chopped parsley
50g emmental cheese or walnuts
Method:
- Peel and chop the onions and celery
- Heat 1 tbsp of olive oil in a large pan and add the onions, celery and bay leaves
- Cook for a few minutes while you chop the peppers, carrots and garlic
- Stir them into the onions and celery
- Cook for a few minutes before you add the white wine, basil, drained butterbeans and tomatoes
- Season well and simmer for 15 mins
- Put the oven on at 200C
- Chop the garlic and parsley and, if using, grate the emmental cheese
- Mix with the breadcrumbs and, if using, the walnuts, then season with some freshly ground black pepper and sea salt
- Sprinkle over the cassoulet
- Drizzle with 1tbsp of olive oil
- Bake for 15 minutes
Original Source:
Izzy Silvester
