Baked bean cassoulet

02 July 2014 - 02:20 By Sunday Times Food Weekly

Baked bean cassoulet


  • 45ml (3 tbsp) olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 15ml (1 tbsp) tomato purée
  • 5ml (1 tsp) dried mixed herbs
  • 3 x 400g tins mixed beans, rinsed and drained
  • 1 large chorizo sausage (or spicy Toulouse sausage), sliced, or 10 small sausages, whole
  • 200ml chicken or vegetable stock
  • 150ml white wine
  • 2 fresh red chillies, finely chopped (optional)
  • Salt and pepper, to taste


Heat the oil in a large pot and sauté the onion and garlic until soft. Add all the remaining ingredients, bring to the boil, reduce heat and simmer for 30 minutes.

Transfer to a preheated oven, cover the pot and bake at 180C for an hour or so, adding extra stock if necessary.

You can make this the day before and reheat it - the beans will absorb the flavours beautifully. Serve with crusty French bread.

For a vegetarian version, substitute the chorizo with mushrooms, aubergine, red peppers or courgettes. Serves 4-6