CASSOULET

A cassoulet is a French bean stew that’s topped with breadcrumbs and finished in the oven. Try this recipe with any type of beans.

 

Serves 2

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 celery stick, chopped
  • 400g (14 oz) can mixed beans, drained
  • 200g (7 oz) can chopped tomatoes
  • ½ teaspoon dried mixed herbs
  • 2 pork chops
  • 60g (2 oz) fresh breadcrumbs
  • seasoning

Method

  1. Preheat the oven to 190C, 375F, Gas 5. Heat one tablespoon of olive oil in a large saucepan and gently cook the onion, garlic and celery for 5 minutes until softened. Add the beans, tomatoes, herbs and 150 ml (¼ pint) of water. Season to taste and simmer together for 10 minutes.
  2. Meanwhile, fry the pork chops for 3-4 minutes on each side until lightly browned. Transfer half the bean mixture into a casserole dish and place the chops on top.
  3. Spoon over the remaining bean mixture.
  4. Sprinkle over the breadcrumbs and bake for 40 minutes until golden.