Leek and Butter Bean Cassoulet

Vegan

Prep: 10 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp olive oilplus extra for drizzling
2 tsp 2 tsp mixed herbs (dried)
2 tsp 2 tsp wholegrain mustard
500 ml 16.9 fl oz vegetable stock
1 1 white onionfinely diced
1 1 leekcut into 1cm thick rounds
1 1 carrotdiced
2 2 celerysliced
2 2 garlic clovesfinely sliced
1 1 butter beans (can)drained, any other white beans will work
1 1 parsleychopped (handful)

Lunch Dinner

Cassoulet is the perfect one-pot dinner for ultimate comforting week-day meal. It’s packed with lots of different veggies to provide lots of different vitamins and minerals. The herbs and mustard add in plenty of flavour and with the stock, create a rich and robust sauce – delicious when soaked up with some crusty bread! Adding in butter beans, or any other beans, provide some protein – I also love finishing the cassoulet with a generous grating of mature cheddar!

Prep: 10 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp olive oilplus extra for drizzling
2 tsp 2 tsp mixed herbs (dried)
2 tsp 2 tsp wholegrain mustard
500 ml 16.9 fl oz vegetable stock
1 1 white onionfinely diced
1 1 leekcut into 1cm thick rounds
1 1 carrotdiced
2 2 celerysliced
2 2 garlic clovesfinely sliced
1 1 butter beans (can)drained, any other white beans will work
1 1 parsleychopped (handful)

Set a large pan or casserole dish on a medium heat and add 1 tbsp olive oil.

Prepare your vegetables then add the onion, carrot, celery and leek to the pan. Cook for around 5 minutes until the vegetables have softened slightly before adding the garlic, dried herbs and mustard.

Cook for a further 2-3 minutes, before adding the vegetable stock and butter beans.

Allow to simmer for a further 10 minutes or so until the vegetables are tender. Taste for seasoning – adding a little salt and pepper and even some more mustard if it needs a little more flavour.

Garnish with some chopped fresh herbs and serve with grains or crusty bread.