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Baby Bean Cassoulet - Orgran


  • Prep Time: 30m
  • Cook Time: 45m

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Ingredients

  • 1 1/2 cups baby butter beans, cooked
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 celery stalk, thinly sliced
  • 1 carrot, thinly sliced
  • diced tomatoes
  • 1/4 cup vegan white wine
  • 1 cup salt-reduced vegetable stock
  • 1 tablespoon tomato paste
  • 1/2 teaspoon freshly ground black pepper
  • Topping:
  • 1 cup ORGRAN Corn Crispi™ Breadcrumbs (or ORGRAN Crumbs of choice)
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 3 tablespoons chopped parsley

Method

  • Preheat oven to 180°C / 360°F.
  • 2. Place the oil in a saucepan and sauté the onions and garlic for a few minutes then add the celery and carrots.
  • 3. Cover the pan and allow the vegetables to sweat until almost cooked.
  • 4. Stir in the diced tomatoes, wine, vegetable stock and tomato paste. When everything is mixed together, add seasonings then place in a casserole dish. Set aside while you prepare the topping.
  • 5. In a small mixing bowl mix the oil through the breadcrumbs.
  • 6. Stir in the crushed garlic and chopped parsley.
  • 7. Spread over the top of the casserole and bake for 15 minutes.
  • 8. Serve immediately.