Three Bean Cassoulet

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

Ingredients

• 2 Tsp Safflower Oil
• 1 Large Onion Sliced
• 4 Cloves of Garlic Minced
• 4 Cups Passata Sauce (or 2 cans crushed tomatoes)
• 5 Tomatoes smashed in a large bowl (omit if using the canned tomatoes)
• 1 Carrot Sliced Finely
• 1 Cup Pumpkin Diced
• 1 1/2 Cups each soaked, rinsed and cooked butter beans, cannellini beans and kidney beans (or canned)
• 1 Cup Kale Shredded
• 1/2 Cup Basil
• 1/2 Cup Parsley Chopped Roughly
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Rosemary
• Salt and Pepper to Taste
• Corn Flake Crumbs to Top

Instructions

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

• CUISINE: French
• COURSE: Main Meals
• SKILL LEVEL: Easy