- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Ingredients
- 2 aubergines, cut into 2cm chunks
- 2 red or orange peppers, deseeded and cut into 2cm chunks
- 100ml extra virgin olive oil
- 200g pack unsmoked bacon lardons
- 1 onion, peeled and finely sliced
- 3 clove/s garlic, peeled and crushed
- 400g pack cherry tomatoes on the vine, stalks removed
- 700g jar butter beans, drained
- 3 sprig/s rosemary
- 500ml pouch or can chicken stock
- Handful leaves from a large basil pot, to serve
- Garlic-rubbed sourdough toast, to serve (optional, see tips)
- 1 lemon, wedges, to serve
Method
Preheat the oven to 220°C, gas mark 7. Spread the aubergines and peppers out in a single layer over 1 or 2 roasting tins, drizzle generously with 5 tbsp oil and toss to coat. Spread out again, then season and roast for 35-40 minutes, turning once, until golden and caramelised.
Meanwhile, heat 2 tbsp oil in a wide ovenproof shallow casserole and place over a medium-high heat. Fry the lardons for 10 minutes, until crisp and golden, then remove with a slotted spoon, leaving the fat in the pan.
Fry the onion in the fat for 8-10 minutes, stirring often, until softened with a little colour, then add the garlic and fry for 2 minutes more. Set aside until needed.
When the roasted vegetables are ready, add the tomatoes, beans, rosemary and chicken stock to the onion pan and bring to a simmer. Add the roasted vegetables, season well, then transfer, uncovered, to the oven. Bake for 20 minutes, until the tops of the vegetables and beans are deep golden and a little crisp. Scatter the cassoulet with the basil, then serve with garlicrubbed toast, if liked, and lemon wedges for squeezing.
Cook’s tip
Garlic-rubbed sourdough toast is a simple, tasty side for this summer casserole. Trim the end from 1 peeled garlic clove then rub the toast with the cut side. Drizzle with a little more oil. To get ahead with some of the cooking, roast the vegetables ahead of time. They’ll keep in the fridge for a few days (or freeze for 1 month and could travel in a cool bag), ready to go into the onions etc on the day you make it.
Nutritional
Typical values per serving (without sourdough) when made using specific products in recipe
Energy | 2,589kJ/ 622kcals |
|---|---|
Fat | 35g |
Saturated Fat | 7.3g |
Carbohydrates | 39g |
Sugars | 16g |
Fibre | 20g |
Protein | 28g |
Salt | 1.4g |