JB’s Peasant Cassoulet

Eating sustainably does not mean you have to go completely meat free. You can still indulge in your favourites in moderation and focus on making veg the star of the dish. That is what Head Chef JB has done with his delicious peasant cassoulet. This dish is fantastic to use up leftover veg, meats and cupboard ingredients. You can also be flecible with the ingredients to suit whats in season and what you already have at home.

Ingredients

  • 400g cannelini beans soaked in water over night (or use a tin of precooked)
  • 200g diced smoked streaky bacon
  • 8 large local sausages(you can also use meat-free alternatives)
  • 1 chopped celery stalk
  • 1 diced white onion
  • 2 peeled and diced carrots
  • 4 crushed garlic cloves
  • 1 small tin of chopped tomatoes
  • 2 table spoon of olive oil
  • 1 bay leave
  • 2 to 3 pinches of sea salt
  • 1 pinch of cracked black pepper

Step 1 - Prep

Soak the cannelini beans overnight in water in the fridge.

Step 2 - Cook

Fry off the bacon and sausages in a large stock pot on medium heat with 2 tablespoons of olive oil until golden brown. Add the chopped vegetables and seasoning and stir in for 2 minutes. Add the drained soaked beans and chopped tomatoes and bay leave. Cover with cold water up to 1 cm above the beans and bake in the oven at 130℃ for 1.5 to 2 hours with the lid on and serve.

Ingredients

  • 400g cannelini beans soaked in water over night (or use a tin of precooked)
  • 200g diced smoked streaky bacon
  • 8 large local sausages(you can also use meat-free alternatives)
  • 1 chopped celery stalk
  • 1 diced white onion
  • 2 peeled and diced carrots
  • 4 crushed garlic cloves
  • 1 small tin of chopped tomatoes
  • 2 table spoon of olive oil
  • 1 bay leave
  • 2 to 3 pinches of sea salt
  • 1 pinch of cracked black pepper

Step 1 - Prep

Soak the cannelini beans overnight in water in the fridge.

Step 2 - Cook

Fry off the bacon and sausages in a large stock pot on medium heat with 2 tablespoons of olive oil until golden brown. Add the chopped vegetables and seasoning and stir in for 2 minutes. Add the drained soaked beans and chopped tomatoes and bay leave. Cover with cold water up to 1 cm above the beans and bake in the oven at 130℃ for 1.5 to 2 hours with the lid on and serve.