Recipe

Vegetable cassoulet

You'll love the crunchy bread topping!

  • 15 mins preparation
  • 1 hr 35 mins cooking
  • Serves 4
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Our vegetarian cassoulet is a rich comfort meal. A rich slow-cooked casserole full of hearty beans, plenty of veg in a tomato sauce and bread topping.

Ingredients

Vegetable cassoulet
  • 1/2 cup (100g) dried borlotti beans
  • 1/2 cup (100g) dried great northern beans
  • 2 teaspoon olive oil
  • 4 (100g) shallots, halved
  • 3 clove garlic, sliced thinly
  • 2 (240g) medium carrots, chopped coarsely
  • 200 gram button mushrooms, halved
  • 1 cup (250ml) dry white wine
  • 2 (240g) medium zucchini, chopped coarsely
  • 1 1/2 cup (375ml) vegetable stock
  • 700 gram bottled tomato pasta sauce
  • 1 teaspoon fresh thyme, finely chopped
Bread topping
  • 1 tablespoon olive oil
  • 1 (80g) small brown onion, chopped finely
  • 2 teaspoon lemon rind, finely grated
  • 1 clove garlic, crushed
  • 2 teaspoon fresh thyme, finely chopped
  • 1/2 (220g) ciabatta loaf, diced into 2cm pieces
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

Vegetable cassoulet
  • 1
    Place beans in a medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
  • 2
    Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, for about 15 minutes, or until beans are just tender; drain.
  • 3
    Preheat oven to 180°C (160°C fan-forced).
  • 4
    In a large flameproof casserole dish, heat oil on medium heat; cook shallots, garlic, carrot and mushroom, stirring for about 1-2 minutes, or until vegetables are just tender. Add wine; bring to a boil. Boil, uncovered, for about 3-5 minutes, or until liquid is reduced by half. Add beans, zucchini, stock, sauce and thyme; return to a boil. Bake, covered, for about 50 minutes.
  • 5
    Meanwhile, to make bread topping: Heat oil in large frying pan; cook onion, stirring, for about 1 minute or until soft. Add rind, garlic, thyme and bread; cook, stirring, for about 10 minutes, or until bread browns lightly. Stir in parsley.
  • 6
    Sprinkle cassoulet with bread topping; bake, uncovered, for about 10 minutes, or until topping is browned.

Notes

If great northern beans (also known as white beans) are unavailable, use cannelini beans instead, which are smaller but similar.

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