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Vegetarian bean pot with herby breadcrumbs in a bowl

Vegetarian bean pot with herby breadcrumbs

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A star rating of 3.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Get five of your 5-a-day in one hit with this vegetarian bean pot topped with breadcrumbs. It's bursting with nutrients, low in calories and packed with flavour

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal446
fat15g
saturates2g
carbs40g
sugars12g
fibre21g
protein16g
salt0.5g
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Ingredients

Method

  • STEP 1

    Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.

  • STEP 2

    Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.

  • STEP 3

    Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.

Goes well with

Recipe from Good Food magazine, October 2018

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Overall rating

A star rating of 3.3 out of 5.17 ratings
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