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Cassoulet
14 hours ago, 3 min read
Cassoulet
A hearty, comforting cassoulet packed with beans, roasted vegetables and rich tomato flavour. Using a mix of Chefs’ Selections pulses and pantry staples, this is a simple, satisfying dish that works well for batch cooking and busy foodservice kitchens.
Bean There, Done That: Beans are an easy way to add texture, substance and versatility to a dish. This plant-based cassoulet brings together a mix of pulses and roasted vegetables for a warming, flavour-packed menu option.
Ingredients
2 large
Onions
Onions
4 cloves
Garlic
Garlic
1
Butternut squash
Butternut squash
6
Mixed peppers
Mixed peppers
2
Aubergines
Aubergines
4
Courgettes
Courgettes
1 tbsp
Vegetable oil
Vegetable oil
To season
Salt
Salt
To garnish
Roasted cherry tomatoes
Roasted cherry tomatoes
To garnish
Fresh herbs
Fresh herbs
Method
Cook the onions and garlic.
Heat 1 tbsp of vegetable oil in a pan over a medium heat. Add the onions and garlic, fresh or frozen diced, with a pinch of salt and cook until softened.
Heat 1 tbsp of vegetable oil in a pan over a medium heat. Add the onions and garlic, fresh or frozen diced, with a pinch of salt and cook until softened.
Roast the vegetables.
Cut the remaining vegetables into 1-inch cubes, drizzle with oil and roast in the oven for 20 minutes, until lightly coloured.
Cut the remaining vegetables into 1-inch cubes, drizzle with oil and roast in the oven for 20 minutes, until lightly coloured.
Prepare the cassoulet.
Add the roasted vegetables to the pan with the onions and garlic, along with the chickpeas, red kidney beans, cannellini beans, five bean salad, butter beans, chopped tomatoes and tomato paste. Stir well and simmer gently for 20 minutes, allowing the flavours to develop.
Add the roasted vegetables to the pan with the onions and garlic, along with the chickpeas, red kidney beans, cannellini beans, five bean salad, butter beans, chopped tomatoes and tomato paste. Stir well and simmer gently for 20 minutes, allowing the flavours to develop.
Finish and serve.
Garnish with roasted cherry tomatoes and fresh herbs before serving.
Garnish with roasted cherry tomatoes and fresh herbs before serving.
This recipe works particularly well for batch cooking. Prepare the cassoulet ahead of service, then reheat gently as needed and finish each portion with fresh herbs and roasted cherry tomatoes for colour and freshness.
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