Haricot Bean Cassoulet

Haricot bean cassoulet
  • 4 servings
  • 25 minutes to prepare
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Ingredients

  • 50ml Extra Virgin Olive Oil
  • 1 Red onion, diced
  • 1 Small celery stick, diced
  • 1 Small carrot, diced
  • 1 Small parsnip, diced
  • 3 Garlic cloves, crushed
  • 100ml White wine
  • 200g Tomato passata
  • 400g Tin haricot beans
  • 8 Cherry tomatoes, cut in half
  • 1 Sprig of rosemary
  • 1 Sprig of thyme
  • 25g Parmesan, grated
  • 25g Breadcrumbs
  • 50g Butter
  • 1 Small handful of chopped parsley
  • Salt and pepper to taste

Instructions

Method 

  1. Preheat the oven to 180°c/160°c Fan/356°F/ Gas Mark 4.  
  2. Gently fry the diced onion, celery, carrot, parsnip and crushed garlic in olive oil for 10 minutes.  
  3. Add the white wine, tomato passata, haricot beans, cherry tomatoes, rosemary and thyme and simmer for 15 minutes.  
  4. Tip into an oven proof dish and bake in the oven for 15 minutes.  
  5. Melt the butter and add to the breadcrumbs and parmesan to form a crumbly texture and sprinkle over the bean mix.  
  6. Continue to bake in the oven for 15 minutes until the top is golden then garnish with chopped parsley.  
  7. Serve with seasonal greens.
     

Chef’s Tip 

Add some diced vegetarian sausage and chunks of halloumi for extra protein.