Butter Bean Cassoulet
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Butter Bean Cassoulet

with Green Beans, Pesto and Ciabatta

Tags:
Prepped in 10
Veggie
Under 650 calories
Allergens:
Sulphites
Cereals containing gluten
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 carton(s)

Butter Beans

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Mixed Herbs

150 grams

Green Beans

125 grams

Baby Plum Tomatoes

2 unit(s)

Ciabatta

(Contains Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

250 milliliter(s)

Water

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)2369 kJ
Energy (kcal)566 kcal
Fat21.4 g
of which saturates9 g
Carbohydrate69.6 g
of which sugars14.4 g
Protein19.8 g
Salt4.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Grater
Knife
Large Saucepan

Instructions

1

Peel and grate the garlic (or use a garlic press).

Trim and halve the green beans. Drain and rinse the butter beans in a sieve.

2

Heat a drizzle of oil in a large saucepan pan on medium heat. Once the pan is hot, add the garlic and tomato puree and cook for 1 min.

3

Add the red wine stock paste, mixed herbs, water and sugar (see pantry for both amounts) to the pan. Stir to combine. 

4

Bring to the boil, then stir through the butter beans, green beans and tomatoes. Lower the heat and simmer until slightly reduced and tomatoes have softened, 15-17 mins.

Meanwhile, halve the ciabatta.

 

5

When the cassoulet has 5 mins remaining, toast the ciabatta halves in your toaster until golden. When toasted, drizzle with oil and season with salt, then cut diagonally into triangles.

Stir the butter (see pantry for amount) through the cassoulet until melted. TIP: Add a splash of water if you need to loosen the sauce. 

Taste, and season with salt and pepper if needed. 

6

When everything is ready, share the cassoulet between your serving bowls.

Sprinkle over the grated hard Italian style cheese. Drizzle over the pesto to finish.

Serve the ciabatta alongside.

Enjoy!