Baked bean cassoulet
Ingredients
- 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
Method
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