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Vegetarian Cassoulet
Every town in south-west France has its own version of this popular classic. Warm French bread is all that you need to accompany this hearty low fat vegetable version.
Ingredients
400g/14oz/2 cups dried haricot beans 1 bay leaf
2 onions
3 whole cloves
2 garlic cloves, crushed
5ml/1 tsp olive oil
2 leeks, thickly sliced
12 baby carrots
115g/4oz button mushrooms
400g/14oz can chopped tomatoes
15ml/1 tbsp tomato purée
5ml/1 tsp paprika
15ml/1 tbsp chopped fresh thyme
30ml/2 tbsp chopped fresh parsley
115g/4oz/2 cups fresh white breadcrumbs
Salt and black pepper
Details
Serves: 4
Method
Soak the beans overnight in plenty of cold water. Drain and rinse under cold running water. Put them in a saucepan with 1.75 litres/3 pints/7½ cups of cold water and the bay leaf. Bring to the boil and cook rapidly for 10 minutes.
Peel one of the onions and spike with the cloves. Add to the beans, then reduce the heat. Cover and simmer gently for 1 hour, until the beans are almost tender. Drain, reserving the stock but discarding the bay leaf and onion.
Chop the remaining onion and put it into a large flameproof casserole together with the crushed garlic and olive oil. Cook gently for 5 minutes, or until softened.
Preheat the oven to 160°C/325°F/Gas 3. Add the leeks, carrots, mushrooms, chopped tomatoes, tomato purée, paprika and thyme to the casserole, then pour in about 400ml/14fl oz/1⅔ cups of the reserved stock.
Bring to the boil, cover and simmer gently for 10 minutes. Stir in the cooked beans and parsley. Season to taste with salt and pepper.
Sprinkle the breadcrumbs over the top and bake uncovered for 35 minutes or until the topping is golden brown and crisp.
COOK'S TIP:- If you're short of time, use canned haricot beans - you'll need two 400g/14oz cans. Drain, reserving the bean juices and make up to 400ml/14fl oz/1⅔ cups with vegetable stock.
NUTRITION NOTES Per portion:- Energy 325Kcals/1378kj, Fat 3.08g, Saturated Fat 0.46g, Cholesterol 0, Fibre 15.68g
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