Smoky Bean Cassoulet
INGREDIENTS
- 400g dried haricot beans, soaked overnight
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 sprig rosemary
- 60g breadcrumbs
- 2 tbsp olive oil
NUTRITION
Per serving
410
Calories
18g
Protein
58g
Carbs
11g
Fats
METHOD
1
Cook the beans
Drain the beans and simmer in fresh water with a bay leaf for forty-five minutes until tender.
2
Build the base
Sweat onion and carrot in oil for ten minutes. Add garlic, tomato puree, paprika and rosemary.
3
Combine
Drain the beans, saving 300ml of liquid. Combine beans, vegetables and liquid in a baking dish.
4
Bake
Top with breadcrumbs mixed with a tablespoon of oil. Bake at 180C for thirty minutes until bubbling and crisp.
VEG.ARMY TIP
Cook a small bunch of leek tops in the bean water — the broth deepens beautifully.
