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Italian Inspired Butter Bean Cassoulet

Italian Inspired Butter Bean Cassoulet

with Green Beans, Pesto and Toasted Ciabatta

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Originating from the south of France, cassoulets are typically slow-cooked and rich stews. Our Italian Inspired Butter Bean Cassoulet comes together a little faster for your table, with tomato, pesto and cheese bringing a taste of Italy.

Tags:

Calorie Smart

•Veggie

Allergens:

Sulphites

•Wheat

•Barley

•Cereals containing 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**

160 grams

Green Beans

1 carton(s)

Butter Beans

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

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)2283 kJ

Energy (kcal)546 kcal

Fat21.6 g

of which saturates8.7 g

Carbohydrate65.8 g

of which sugars8.4 g

Dietary Fibre12.5 g

Protein19.3 g

Salt4.4 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 on medium heat.

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

3

Once fragrant, 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.

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.

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.

6

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

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

Serve the ciabatta alongside.

Enjoy!

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