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Bean Cassuolet
Bean Cassuolet
Ingredients
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Cook the beans in 1 pint of water for 15 minutes. Turn off the heat and allow to stand for 30 minutes. Peel the onion and stick about 15 cloves into it. Place it into an ovenproof casserole dish. Add tomato puree, Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper to taste. Add the drained beans. Add sufficient water to cover the onion. Bring to boil on hob, cover with lid, then place in 150 C oven for 1 hour. Remove from oven, discard the clove-stuck-onion. Add button mushrooms, chopped fennel or celery, chopped tomatoes and sausages(or chestnuts). Mix it together then place back in the oven for further 45 minutes. Serve with chunks of wholemeal vegan bread and a green salad.
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