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Cassoulet 03

Cassoulet 03 comes together with Dried Haricot Beans, Carrots Quartered Rest In Chunks, Extra Virgin Olive Oil, Tomatoes, and Light Muscovado Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 350 g
• 450 g
• 11 tbsp
• 400 g
• 1 tsp
• 85 g

Method (preview)

1. 1

   Bring the beans to boil in a saucepan of cold water, simmer for 5 minutes, take off heat and cover tightly.

2. 2

   Leave for 2 hours.

3. 3

   Drain the beans, return to pan, cover with fresh cold water and add the herb bundle and vegetable quarters.

4. 4

   Bring to boil and simmer for 1 hour until tender.

5. 5

   Preheat oven to 200:C / gas 6 / fan oven 180:C. Heat 3 tablespoons of the oil in a casserole and fry the chopped onion and celery until soft.

6. 6

   Add the garlic and cook for 3 - 4 minutes.

7. 7

   Stir in the tomatoes, sugar and half the tarragon.

8. 8

   Season.

9. 9

   Drain beans, retaining 1.

10. 10

    Discard veg and herbs.

11. 11

    Stir 600 ml / 1 pint of the liquid into the tomato mixture and simmer, half-covered, for 30 minutes.

12. 12

    Toss the squash, carrot and celeriac chunks in 5 tablespoons of oil.

13. 13

    Season and roast in a tray for 30 minutes.

14. 14

    Remove vegetables and reduce heat to 180:C / gas 4 / fan oven 160

15. 15

    C. Stir beans, vegetables, mustard and half the parsley into the casserole. Add liquid if needed to make the mixture nicely moist.

16. 16

    Check seasoning. Turn into a wide baking dish.

17. 17

    Mix the breadcrumbs with the remaining parsley and tarragon. Scatter over and drizzle with remaining oil. Bake for 50 minutes. Serve from the dish.