Cassoulet with chilli & creme fraiche

Recipe idea

‘Cassoulet’ with chilli & crème fraiche
From ‘Avoca Café cookbook 2’

225 flageolet beans (white beans), soaked overnight
2 onions
6 cloves
6 tbsps olive oil
6 garlic cloves, finely chopped
2 red cliddies, deseeded and finely chopped
1 tsp harissa
1 dst spoon finely chopped rosemary
Half dst spoon finely chopped sage
1 tbsp finely chopped parsley
1 cinnamon stick
1 tsp tomato puree
2 bay leaves
1 x 400g tin of chopped tomatoes
1 glass white wine
2 parsnips, peeled
1 small swede turnip
4 carrots, peeled
4 tbsps crème fraiche
6 tbsps breadcrumbs
2 tbsps butter

Cook the beans in enough water to cover generously, along with a whole onion studded with the cloves. When the beans are tender, about 35-45 minutes, drain, reserving the liquid and transfer to a shallow ovenproof dish. Preheat the oven to 220c.

Chop the other onion and gently sauté in 3 tbsps olive oil for 10 mins, without colouring. Add the garlic, chilli, harissa, herbs, cinnamon, tomato puree, bay leaves, chopped tomatoes and wine, and cook for a further 2 mins. Roughly chop the root veg and lay in a baking tray. Toss with the remaining olive oil, season with salt and pepper and roast for 10 mins in the preheated oven for 10 mins, or until just coloured.

Combine everything in the ovenproof dish along with the crème fraiche and a seasoning of salt and pepper. Toss so everything is mixed well and pour in enough of the reserved bean liquid to come almost to the top of the mixture. Lower the oven temp to 180c and bake for 1.5 hours. About 20 mins before the end sprinkle over the breadcrumbs and dot with the butter. Serve with more crème fraiche.

We Would Love To Here From You!