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Cassoulet

This hearty bean casserole is sure to become a family favourite


Prepare Ahead

Season with salt and pepper to taste.


Instructions

  1. 1 Drizzle a little olive oil in a large saucepan. Add the diced onion, celery, carrot and leek. Sauté for 5 minutes.


  2. 2 Add the garlic and cook for 1 minute.


  3. 3 Add the tomato purée and balsamic vinegar and cook for 1 minute.


  4. 4 Add the chopped tinned tomatoes, cherry tomatoes, vegetable stock, bay leaf and thyme. Season well and stir to combine.


  5. 5 Bring to the boil then reduce to a simmer for 20 minutes.


  6. 6 After 20 minutes, remove the bay leaf and sprig of thyme. Add the cannellini and butter beans, stir to combine and simmer for a further 5 minutes.


  7. 7 Season to taste. Add chopped basil and stir.


Ingredients

  • 1 drizzle olive oil
  • 1 whole onion, diced
  • 2 sticks celery, diced
  • 1 whole carrot, peeled and diced
  • 1 whole leek, trimmed and sliced
  • 3 cloves garlic, crushed
  • 3 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • 100g cherry tomatoes, halved
  • 400ml vegetable stock
  • 1 leaf bay leaf
  • 1 sprig thyme
  • 1 tin cannellini beans, drained
  • 1 tin butterbeans
  • 2 large handfuls basil, roughly chopped

Serves 4

Total time required 1 hr 10 mins

  • Preparation time: 15 mins
  • Cooking time: 55 mins