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


Ingredients

Method

1

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.

2

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.

3

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.

4

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

Reviews

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.

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