Roasted shallot and white bean cassoulet

Roasted shallot and white bean cassoulet

This roasted shallot and white bean cassoulet is super easy and delicious. The shallots take centre stage here, kept in halves so as to retain their texture and maximise their amazing sweetness. The herbs used are quite gentle to allow the flavour of the shallots to come through and the other ingredients to shine so try and get hold of some fresh, flavoursome tomatoes and good quality olive oil. I use walnuts in the topping as this complements the celery but you could use other nuts if you prefer.


Roasted shallot and white bean cassoulet
Serves: 2
  • 300g banana shallots
  • 3 sprigs thyme
  • 1 tbsp good quality olive oil plus extra to drizzle
  • 3 sticks celery cut into ½ inch pieces
  • 1 tsp dried oregano
  • 2 large tomatoes cut into ½ inch pieces
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 400g tin haricot beans, drained and rinsed
  • 2 tbsp chopped parsley plus extra for garnish
  • Juice of half a lemon
  • 50g walnuts, roughly chopped
  • 30g ground almonds
  • 1 tbsp nutritional yeast
  • Sea salt and black pepper
  1. Preheat the oven to 180C.
  2. Peel the shallots and halve lengthways. Arrange the shallot halves in the bottom of a small casserole dish cut side up along with the sprigs of thyme. Drizzle with olive oil and cook in the centre of the oven for 30 minutes.
  3. While the shallots are roasting, heat 1 tbsp olive oil in a pan. Add the celery and the oregano and fry over a low heat for 10 minutes stirring frequently to avoid browning. Add the tomatoes, garlic and bay leaf and cook for a further 10 minutes until the tomatoes have softened and released their juices. Stir through the beans, parsley and lemon juice and turn off the heat. Season well with salt and pepper.
  4. In a blender combine the chopped walnuts, ground almonds and nutritional yeast and season with salt. Blitz for about 10 seconds so that there are still some discernible chunks of walnut remaining.
  5. Remove the shallots from the oven. The shallots should still hold together but if you press them with the back of a spoon the individual layers should slide apart. If not, pop back in the oven for another 5 minutes.
  6. Spoon the bean mix over the top of the shallots so they are covered then scatter the nutty topping evenly across the top. Return to the oven for around 10 minutes until the nuts start to brown.
  7. To serve, scatter over a little chopped parsley. Great with a spinach salad or some stir fried kale.



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