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Tomato and Bean Cassoulet

Tomato and Bean Cassoulet
Tomato and Bean Cassoulet
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Servings
4-6 serves
Servings
4-6 serves
Tomato and Bean Cassoulet
Tomato and Bean Cassoulet
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6 serves
Servings
4-6 serves
Instructions
  1. Preheat the oven to 200◦C/ fan 180◦C/ gas mark 6
  2. 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.
  3. Add the tinned tomatoes, coconut milk and beans, and simmer for a couple of minutes, checking the seasoning.
  4. Distribute the fresh tomatoes over the top, and sprinkle with the basil.
  5. Cook in the oven for 30 minutes until the tomatoes have shrunk.
  6. Serve with a green salad and some quinoa or rice for a fully balanced meal.
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