simon woodhouse
About Simon Woodhouse

Quick Bean cassoulet
'Cassoulet' is the famous hearty French peasant dish of beans, vegetables and meat slow braised in the oven to obtain a rich and filling casserole. This quick vegetarian version is cooked on the stove top in about 20 minutes, although braising it in a low oven will add another dimension if you have the time.

Ingredients (serves 4)
1 white onion coarsely chopped
2 sticks of celery coarsely chopped
2 carrots peeled and coarsely chopped
6 dried bay leaves
Olive oil
1 tablespoon of plain flour (optional)
Glass of white wine
1 tin of chopped tomatoes drained
1 tin of haricot beans drained and washed
1 tin of butter beans drained and washed
1 tin of borlotti beans drained and washed
2 x vegetable stock cubes dissolved in 300ml of hot water
Juice of one fresh orange
Fresh parsley
Salt and pepper to taste

Method
1. Place the onion, carrot, celery and bay leaves in a stock pot or large saucepan and soften with a tablespoon of olive oil on a gentle heat for about 8 minutes.

2. If using flour for a thicker finish (optional) sprinkle it over the softened vegetables and stir quickly until well incorporated.

3. Pour in the glass of white wine immediately and stir rapidly to blend in with the flour.

4. Add all other ingredients except the parsley, bring to boiling point and then simmer on a gentle heat for ten minutes to develop the flavour and texture. Stir occasionally to prevent sticking.

5. Roughly chop the parsley and add just before serving.


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