Cassoulet-style bean bake
White beans in a thyme and tomato sauce with a crisp breadcrumb lid, baked until bubbling. It borrows the idea of a French cassoulet without the long cooking.
- Time
- 55 min
- Serves
- 2
- Kind
- Stew
Method
- Heat the oven to 200°C (180°C fan). Chop the onion finely, dice the carrots and crush the garlic, then drain and rinse the cannellini beans.
- Warm half the olive oil in a shallow ovenproof pan or casserole over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes until soft, then add the garlic for 1 minute.
- Add the beans, chopped tomatoes, dried thyme and 150 ml of water and crumble in the stock cube. Simmer for 15 minutes until slightly thickened, then season with black pepper.
- Toss the breadcrumbs with the remaining olive oil and scatter them evenly over the top, tipping the beans into a baking dish first if your pan is not ovenproof.
- Bake for 25 minutes, until the crumbs are crisp and golden and the beans bubble at the edges.
- Leave to stand for 5 minutes, then serve straight from the dish.
Tip Leave the crust uncovered in the oven. A lid or foil would steam the crumbs and lose the crunch.
Per portion
| Energy | 581 kcal |
| Protein | 24 g |
| Carbohydrate | 73 g |
| of which sugars | 20 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 21 g |
| Salt | 3.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans2 tins
- onion1
- garlic3 cloves
- carrot2
- chopped tomatoes1 tin
- breadcrumbs60 g
- dried thyme1 tsp
- vegetable stock cube1
- olive oil2 tbsp
