Summer broad bean cassoulet
- July 2018
- Serves 4-6
- Hands-on time 1 hour
“If using fresh broad beans in place of the usual dried haricots strikes you as sacrilege, take comfort from the fact historians believe this was once standard practice in the Languedoc, a region where the duck still reigns supreme. My method here is less traditional – but who wants to turn on the oven unnecessarily in summer?” – Felicity Cloake.
Or heat things up with this crunchy sausage cassoulet with mixed beans.
- 27.9g(8.4g saturated)
- 25.3g carbs (9.4g sugars)
We used thick-sliced Bayonne ham from the deli section of the supermarket.
Cool the cassoulet and crumbs separately. Store in airtight containers in the fridge for up to 24 hours. Transfer the cassoulet to an ovenproof dish and warm through in the oven until piping hot. Stir in the broad beans, then scatter over breadcrumbs, return to the oven for 5 minutes, then serve.
For this cassoulet open a soft, ripe red from southwest France such as a fitou, corbières or pays d’oc syrah.
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