CASSOULET (BEAN STEW)

Hi, and again welcome to our Vegetarian Kitchen. Autumn chilly weather means hot, comfort food so this week we are doing a vegetarian Cassoulet. Cassoulet originally came from the Languedoc region of France and of course, the French Cassoulet would contain pork. However, we are doing a three-bean version which is just as tasty. CASSOULET Serves 6 INGREDIENTS 1 Tin 225g/8oz Haricot Beans (weight after tin has been drained) 1 Tin 225g/8oz Kidney Beans (weight after tin has been drained) 1 Tin 240g Black Eye Beans (weight after tin has been drained) 1 Tin 400g Chopped Tomatoes 1 Onion sliced 2 cloves Garlic crushed 1 Tablespoon Olive Oil or Veg. Oil 1 bouguet garni (or one teaspoon mixed herbs) Half Pint Vegetable Stock (made with Green Oxo Veg. cube) METHOD In a large saucepan, heat the oil, gently fry the onion, add the garlic, heat gently, then add all the drained beans, the chopped tomatoes, and stir. Add the vegetable stock and bring to the boil. Add bouquet garni (or mixed herbs). Add salt and pepper to taste. Simmer gently for about 15 minutes stirring occasionally. SERVE with rice and wholemeal rolls.