Tomato Cassoulet – Anna Jones in One Pot, Pan, Planet
This is so simple and delicious. It’s vegan and could be gluten free if you used a gluten-free sourdough.
Ingredients
Serves 4
1 roughly chopped leek
1 chopped clove garlic
1 chopped red chilli
1cm piece of ginger, peeled and chopped
400g tin of chopped tomatoes
4 tbsp coconut milk
400g tin haricot beans, drained
500g chopped fresh cherry tomatoes
Bunch of basil
4 torn slices of sourdough bread
Glug of olive oil
1 roughly chopped leek
1 chopped clove garlic
1 chopped red chilli
1cm piece of ginger, peeled and chopped
400g tin of chopped tomatoes
4 tbsp coconut milk
400g tin haricot beans, drained
500g chopped fresh cherry tomatoes
Bunch of basil
4 torn slices of sourdough bread
Glug of olive oil
Method
Preheat oven to 180c
Heat a glug of olive oil in an ovenproof pan. Add the leek, garlic, chilli and ginger and cook until soft. Add the tin of chopped tomatoes, the coconut milk and beans. Season and simmer for a few minutes. Tear up and stir in half the leaves of basil, then scatter over the cherry tomatoes and bread. Drizzle all over with olive oil and then cook in a pre-heated oven at 180c (fan) for 30 minutes. Sprinkle with some more torn basil leaves before serving.
Heat a glug of olive oil in an ovenproof pan. Add the leek, garlic, chilli and ginger and cook until soft. Add the tin of chopped tomatoes, the coconut milk and beans. Season and simmer for a few minutes. Tear up and stir in half the leaves of basil, then scatter over the cherry tomatoes and bread. Drizzle all over with olive oil and then cook in a pre-heated oven at 180c (fan) for 30 minutes. Sprinkle with some more torn basil leaves before serving.
