70min 4 ppl
White Bean Cassoulet with Vegetables and Sheep's Cheese
215 minutes
4 people
Hardover 60 min or 12+ steps
215 min · 14 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 34g
Carbs 82g
Fats 22g
About this dish
A vegetarian take on Languedoc's famous bean stew, built from slow-simmered Tarbais beans, root vegetables and a deeply reduced tomato-wine base. Twice-broken breadcrumb crusts thicken the sauce, and cubes of aged sheep's milk cheese, nestled in at the very end, soften into rich, distinct pockets of flavour.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlichead halved crosswise; 4 cloves finely minced1 head plus 4 cloves
- Carrotspeeled and cut into 1cm rounds2 medium
- Celerycut into 1cm slices2 stalks
- Leekswhite and pale-green parts only, cut into 2cm rounds and rinsed2 medium
- Onionfinely diced1 large
- Parsnipspeeled and cut into 2cm chunks2 medium
- Flat-leaf parsleyfinely chopped15 g
Dairy & Eggs
- Aged sheep's milk cheeseOssau-Iraty or Manchego, cut into 1cm cubes180 g
- Unsalted buttermelted25 g
Tins & Jars
- Canned whole San Marzano tomatoescrushed by hand400 g
Dried Goods
- Dried Tarbais or Coco de Paimpol beanspicked over and rinsed400 g
- Vegetable stockhot1.2 litres
- Coarse fresh breadcrumbsfrom a stale sourdough or pain de campagne100 g
Spices & Seasonings
- Bouquet garni2 bay leaves, 4 sprigs thyme, 1 sprig rosemary, tied1 bundle
- Sweet smoked paprika1 tsp
- Dried herbes de Provence0.5 tsp
- Fine sea salt and black pepperfreshly ground pepperto taste
Oils & Condiments
- Dry white wine200 ml
- Extra-virgin olive oilplus extra for drizzling3 tbsp
Utensils
- Cast-iron cassole or Dutch oven
- Large saucepan
- Mixing bowl
- Large spoon
Method
1
Cover the dried beans in cold water by at least 8cm in a large bowl and add the halved head of garlic. Leave to soak for 12 hours or overnight at room temperature, then drain and discard the soaking water and garlic.
Approx. 0 minutes
2
Place the drained beans in a large saucepan, cover with fresh cold water by 5cm, bring to a boil over high heat, and boil vigorously for 10 minutes, skimming any foam. Drain and set aside.
Approx. 10 minutes
3
Preheat the oven to 160°C fan (180°C conventional). In a heavy 4-5 litre cast-iron cassole or Dutch oven, warm the olive oil over medium heat until shimmering, then add the onion and cook, stirring occasionally, for 10 minutes until deeply golden and beginning to caramelise.
Approx. 10 minutes
4
Add the minced garlic, smoked paprika and herbes de Provence to the onion and cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
5
Pour in the white wine and cook for 4 minutes, scraping up any fond, until the wine has reduced by half and the alcohol smell has dissipated.
Approx. 4 minutes
6
Add the crushed tomatoes and cook, stirring frequently, for 15 minutes over medium heat until the mixture has thickened to a deep-red paste and the oil is beginning to separate at the edges.
Approx. 15 minutes
7
Add the par-boiled beans, carrots, celery, leeks, parsnips, bouquet garni and hot vegetable stock to the pot. Season generously with salt and pepper and stir to combine - the liquid should just cover the beans, so add water if needed.
Approx. 5 minutes
8
Bring to a bare simmer on the stovetop over medium-high heat, then transfer to the oven, uncovered, and cook for 45 minutes until the beans are beginning to soften and a light skin is forming on the surface.
Approx. 45 minutes
9
Toss the breadcrumbs with the melted butter and a pinch of salt in a bowl, then scatter half the mixture evenly over the surface of the cassoulet.
Approx. 2 minutes
10
Return the pot to the oven and cook for a further 30 minutes until the crust is deep golden brown.
Approx. 30 minutes
11
Using a large spoon, break the crust and push it gently into the beans - this is the first crust-breaking, which enriches the liquid. Scatter the remaining breadcrumbs over the surface.
Approx. 2 minutes
12
Return to the oven and cook for a final 30 minutes until the second crust is crackled and richly browned and the beans are completely tender and creamy throughout.
Approx. 30 minutes
13
Remove from the oven and discard the bouquet garni. Nestle the cubes of sheep's milk cheese into the top of the cassoulet and let rest for 10 minutes - the residual heat will soften but not fully melt the cheese, preserving distinct pockets of flavour.
Approx. 10 minutes
14
Drizzle with a little olive oil, scatter over the parsley, and serve directly from the pot at the table.
Approx. 2 minutes
