This Mixed Bean Cassoulet is a great dish to take to pot luck dinners and barbecues. It is inspired by French cuisine and can be served with a crispy green salad and crusty bread.
Mixed Bean Cassoulet
Preparation 20 mins
Cooking 55 mins
Serves 4
Ingredients
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 butternut pumpkin, peeled, seeded and diced
300ml salt-reduced vegetable stock
410g can chopped tomatoes
1 Tbsp tomato paste
2 bay leaves
2 sprigs fresh thyme
420g can butter beans, drained and rinsed
420g can borlotti beans, drained and rinsed
Herb crust
1 cup dry wholemeal breadcrumbs
1/3 cup mixed nuts, coarsely chopped
2 Tbsp chopped fresh flat-leaf parsley
Step 1.
Preheat the oven to 200°C.Heat the oil on the hob in a flameproof casserole dish and sauté the onionover medium heat for 5 minutes,or until softened. Add the garlic and pumpkin and cook for a further minute, stirring constantly.
Step 2.
Add the stock, tomatoes, tomato paste, bay leaves, thyme and beans and combine well. The mixture may look dry, but the pumpkin will produce extra juices as it cooks. Slowly bring to a boil, then cover the dish, transfer to the oven and cook for 25 minutes.
Step 3.
For the herb crust combine the breadcrumbs, nuts and parsley in a bowl. Remove the casserole from the oven and season to taste with salt and freshly ground black pepper. Scatter the breadcrumb mixture over the top.
Step 4.
Return the casserole to the oven without the lid. Bake for a further 20 minutes until the herb crust is lightly browned. Serve hot.