Blog

Tomato and Bean Cassoulet – – leek, washed, trimmed, and finely sliced, clove garlic, peeled and finely chopped, red chili, deseeded and finely chopped, piece of fresh ginger, peeled and finely chopped, can of chopped tomatoes, coconut milk, haricot beans drained and washed, vine cherry tomatoes, halved, fresh or dried basil, Preheat the oven to 200◦C/ fan 180◦C/ gas mark 6; Add some olive oil to an ovenproof pan and gently fry the leeks, garlic, chili and ginger and some salt and pepper for around 10 minutes, until the leeks start to soften.; Add the tinned tomatoes, coconut milk and beans, and simmer for a couple of minutes, checking the seasoning.; Distribute the fresh tomatoes over the top, and sprinkle with the basil.; Cook in the oven for 30 minutes until the tomatoes have shrunk.; Serve with a green salad and some quinoa or rice for a fully balanced meal.; –