Three Bean Cassoulet

  • YIELD: Serves 4 (4-6 Servings)
  • PREP: 10 mins
  • COOK: 55 mins
  • READY IN: 1 hr 5 mins



  1. Preheat oven to 200ºC
  2. Sauté onion and garlic until soft and translucent
  3. Add passata, tomatoes, carrots and pumpkin and bring to a gentle boil
  4. Drop to a simmer and cook for 15 minutes until carrots are soft (add some water if needed)
  5. Add cooked beans and kale and cook for a further 10 minutes
  6. Stir through torn basil, parsley, thyme and rosemary, then season to taste
  7. Spoon into an oven proof dish, and top with Corn Flake Crumbs
  8. Bake for 30 minutes until crispy on top and serve with freshly shelled peas and a green salad

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