Butter Bean Cassoulet served with roasted vegetables and Cornish hake.
As many of you will know, at The Riverside we like to combine amazing local ingredients with recipes from around the world.
In this blog, we share our chef’s delicious take on the French dish cassoulet. It’s simple, quick to make, and very tasty!
Cassoulet was originally a peasant dish that was first cooked in the Toulouse region of Southern France. Traditionally, it included pork skin and other meats, but in modern times it has been expanded to cover a wide variety of hearty slow-cooked casseroles made with white beans.
Our chef’s version below is a delicious vegetarian version that is a wonderful dish in its own right, but can also be found on our menu accompanying fish or chicken.
Simple and satisfying, have a go and let us know how you get on!
Chef's Butter Bean Cassoulet Recipe
- 1 finely diced onion,
- 1 finely diced carrot
- 1 chopped celery stick
- 4 chopped garlic cloves
- 200 ml white wine
- 200 ml vegetable stock
- 1 can tinned chopped tomatoes
- 2 tbsp tomato puree or paste
- oregano and mixed herbs
- 1 can butter beans
Fry onion, carrot and celery until softened but not coloured.
Add garlic, white wine, tinned tomatoes, puree and vegetable stock.
Bring to the boil and gently simmer for 20-30 mins.
Add pepper and herbs to taste and salt if needed.
Wash and drain butter beans.
Stir into the cassoulet.
Serve with crusty bread, or as a side dish with fish or chicken.