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Butter Bean Cassoulet

Butter Bean Cassoulet

Butter Bean Cassoulet

with Green Beans, Pesto and Toasted Ciabatta

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Our Butter Bean Cassoulet is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•New

Allergens:

Schwefeldioxide und Sulfite

•Gluten

•Milk

•Egg

The quantities provided above are averages only.

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Green Beans

1 carton(s)

Butter Beans

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

2 unit(s)

Ciabatta

(Contains: Gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2370 kJ

Energy (kcal)566 kcal

Fat21.1 g

of which saturates9.1 g

Carbohydrate70.1 g

of which sugars14.3 g

Protein21 g

Salt4.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Large Saucepan

Instructions

Get Prepped

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.

Fry the Flavour

2

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the garlic and tomato puree and cook for 1 min.

Sauce Time

3

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

Simmer your Cassoulet

4

Bring the sauce to the boil, then stir through the butter beans, green beans and tomatoes.

Lower the heat and simmer until slightly reduced and the tomatoes have softened, 15-17 mins.

Meanwhile, halve the ciabatta.

Toast the Ciabatta

5

When the cassoulet has 5 mins remaining, toast the ciabatta halves in your toaster until golden.

Once 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. Add a splash of water if it's a little too thick.

Taste and season with salt and pepper if needed.

Serve Up

6

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

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

Serve the ciabatta alongside.

Enjoy!

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