Butterbean and vegetable cassoulet

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
4 cloves of garlic
2tbsp wholemeal breadcrumbs
2tbsp chopped parsley
50g emmental cheese or walnuts
  • 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