This is an easy-to-make cassoulet which can be prepared the night before and then thrown in the oven for a quick lunch. The creamy combination of coconut milk and tomato works, with a gentle background flavour of ginger and mild chilli. If you like your chillies hotter, then choose a smaller red variety. Mine was rather large! The one thing I wasn’t sure about was the addition of bread, I added one slice and wished I hadn’t as it soaked up sauce and was soggy. Next time, I will omit the bread.
1 leek, washed, trimmed and roughly sliced
1 clove of garlic, peeled and finely chopped
1 red chilli, deseeded and finely chopped
a 1cm thick piece of fresh ginger, peeled and roughly chopped
sea salt and freshly ground black pepper
one 400g tin chopped tomatoes
4 tbsp coconut milk
one 400g tin haricot beans [I used butter beans]
500g vine or cherry tomatoes
a bunch of fresh basil
4 slices of sourdough bread
Preheat the oven to 200°C/fan 180°C/gas 6.
Heat an ovenproof casserole on a medium heat on the hob, add a slosh of olive oil. Add the leeks, garlic, chilli and ginger, and a pinch of pepper. Turn down the heat and cook for 10 minutes on low until the leeks are soft and sweet.
Next add the tinned tomatoes, coconut milk and beans. Simmer for a couple of minutes, then remove from the heat. Check the seasoning.
Scatter over the fresh tomatoes and basil, then tear the bread into chunks and tuck it into the mixture. Drizzle with olive oil. Bake in the oven for 30 minutes until the tomatoes have shrunk and sweetened.
This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]
5 to remember
un suave sabor de fondo – a gentle background flavour
una cazuela por horno – an ovenproof casserole
rasgar – to tear
los pedazos – the chunks
reducido/a – shrunken