Mixed bean cassoulet

I’m not entirely sure what the true, authentic way of making bean cassoulet is, but the good thing with any this type of food is that you can easily make it your own. You can go from vegetarian version to a hearty, meaty one, or anything in between. This is what I went for this time, using my homemade chicken stock (click here for recipe), and I’m already looking forward to the next time, to make one perhaps with sausage. I would categorise this dish as hearty winter meal. I’ve never been a big bean lover, but this dish is a great introduction to tasty ways of cooking them, and my husband loves this dish. One thing that requires some organisation with this is soaking the dried beans beforehand, but otherwise the steps to making this food are pretty simple. I use a 10 bean mix of black eyed beans, black turtle beans, butter beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans and mung beans.

500g dried mixed beans
2 medium sized carrots, finely chopped
1 celery stick, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
handful of fresh basil leaves, finely chopped
3 sprigs of fresh thyme
3 bay leaves
1 tsp salt
1 tsp black pepper
2 tsp paprika powder
1 tsp cayenne pepper
1 can of chopped tomatoes
4 dl chicken stock
dash of vegetable oil

1. Place the beans in a bowl, cover with cold water and soak for 12 hours. After the soaking time, drain. Place in a pot, cover with fresh water. Bring to boil, and on high setting boil for 10 minutes. Reduce the heat to simmer, and boil for 1 hour 20 minutes.

2. Preheat the oven to 180°C / 360°F.

3. Place the oil, carrots, celery, onion, garlic, bay leaves and thyme in a casserole dish. Fry on the hob for about 5 minutes, stirring, until onions start getting softer.

4. Place all the remaining ingredients in and mix everything together thoroughly. Cover with a lid, and place in the oven. Bake for 35 minutes.