Mixed Bean Cassoulet
A vegetarian version of the hearty French country dish, this uses canned beans for a quick and easy one-pot. It’s finished in the traditional way, with a crunchy breadcrumb and herb topping, plus nuts for extra protein.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 55minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 55minutes |
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves crushed
- 1 butternut squash peeled, deseeded and cut into 1.5 cm cubes
- 1 1⁄4 cups diluted salt-reduced or homemade vegetable stock hot
- 1 398 ml can chopped tomatoes
- 1 tbsp tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 398 ml can lima beans drained and rinsed
- 1 398 ml can pinto beans drained and rinsed
- Breadcrumb Crust
- 3⁄4 cup whole-wheat breadcrumbs
- 1/3 cup mixed nuts coarsely chopped
- 2 tbsp fresh flat-leaf parsley chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat the oven to 400°F (200°C). Heat the oil in a flameproof casserole and gently fry the onion for 6-7 minutes until softened. Add the garlic and butternut squash and cook for a further minute, stirring all the time.
- Add the stock, tomatoes with their juice, tomato paste, bay leaves, thyme and beans. Stir well (the mixture may look slightly dry at this stage, but the squash will produce extra juices as it cooks), then slowly bring to a boil. Cover the casserole with a lid and transfer to the oven to cook for 25 minutes.
- Meanwhile, mix together the breadcrumbs, nuts and parsley. Remove the casserole from the oven and season to taste. Scatter the top with the breadcrumb mixture and return to the oven, uncovered, for a further 20 minutes or until the crust is lightly browned.
Recipe Notes
Cook's tip: Use any combination of canned beans available, such as red kidney, white kidney or mixed beans, to suit your preference.
Each serving: 513 calories, 15 g fat (2.5 g saturated, 21 g protein, 63 g carbohydrate, 11.5 g fibre
