Fennel and Butterbean Cassoulet

Servings: Serves: 4

Nutritional Information:

Per serving (438g)

Calories 249, Fat 6.0g, Saturates 0.7g, Sugars 12g, Salt 2.5g




Preheat oven to 180°C (Gas Mark 4, 350°F). Place a large, lidded, flameproof dish over a medium heat and add the oil. Add the onions, garlic and fennel and gently cook until beginning to soften.


Add all the other ingredients, except the breadcrumbs, to the pan and stir well to combine. Bring to a simmer, cover with a lid and transfer to the oven for 1 hour.


After 1 hour, remove the cassoulet from the oven and remove the lid. Taste to check the seasoning and adjust if necessary. Sprinkle over the breadcrumbs and drizzle with a little olive oil. Place back in the oven and bake for a further 20 minutes until golden and bubbling.


Serve hot, with a green salad and crusty bread for dipping.


3 based on 1 reviews

2 responses to “Fennel and Butterbean Cassoulet”

  1. Kirsty Grant says:

     There is no method on this post so had to wing it.

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased