This isnt quite your traditional cassoulet, as one quick look at the ingredients will soon tell you! Its more a cassoulet thrown together when there was very little in the fridge and I wanted comfort food!
6 shallots, peeled and sliced in half lengthwise 1 small butternut squash, peeled and chopped into inch dice Drizzle of balsamic vinegar Drizzle of olive oil 8 oz white kidney beans (dry weight) 5 fl oz ragu sauce Half a chilli minced 1 garlic clove minced
Put butternut squash and onions into an ovenproof dish and drizzle with oil and balsamic vinegar, toss to coat all vegetables with the oil and vinegar Roast in a hot oven for about 30 minutes Meanwhile place the kidney beans in a pan of water, bring to a rolling boil. Reduce heat and simmer untill the beans are plump and cooked, about 45 minutes Drain the beans, reserving the liquid Add the chilli, garlic, ragu sauce to the beans with a little less than half a pint of the reserved bean water, chop the pieces of butternut squash in half, add the butternut squash and onions to the bean mixture Simmer very gently for around half an hour Serve
6 shallots, peeled and sliced in half lengthwise
1 small butternut squash, peeled and chopped into inch dice
Drizzle of balsamic vinegar
Drizzle of olive oil
8 oz white kidney beans (dry weight)
5 fl oz ragu sauce
Half a chilli minced
1 garlic clove minced
Put butternut squash and onions into an ovenproof dish and drizzle with oil and balsamic vinegar, toss to coat all vegetables with the oil and vinegar
Roast in a hot oven for about 30 minutes
Meanwhile place the kidney beans in a pan of water, bring to a rolling boil. Reduce heat and simmer untill the beans are plump and cooked, about 45 minutes
Drain the beans, reserving the liquid
Add the chilli, garlic, ragu sauce to the beans with a little less than half a pint of the reserved bean water, chop the pieces of butternut squash in half, add the butternut squash and onions to the bean mixture
Simmer very gently for around half an hour
Serve