This easy vegetarian version of an easy cassoulet is perfect to make at the beginning of autumn and re-heats beautifully.
- 1 Leek, sliced into 1 cm disks
- 1/2 Red Chilli, finely chopped
- 1 Large Garlic Clove, finely chopped
- Thumb Sized Piece Fresh Ginger, peeled and finely chopped
- Rapeseed Oil
- Sea Salt & Freshly Ground Black Pepper
- 1 x 400g (14 oz) Tin Cannellini Beans
- 1 x 400g (14 oz) Tin Chopped Tomatoes
- 4 tbsp Coconut Milk or 8 tbsp Coconut Milk Powder in 4 tbsp Boiling Water
- 2 Large Handfuls Cherry Tomatoes, halved
- 1–2 Slices Bread (by all means use up any leftovers here)
- Large Handful Fresh Basil
- Pre-heat the oven to 200 degrees (390 fahrenheit).
- Add the leek, chilli, garlic and ginger to a large frying pan with a good glug of rapeseed oil and a generous amount of salt and pepper. Set the pan over a medium heat, and fry for about 10 minutes until the mixture is aromatic and the leeks have softened.
- Stir in the cannellini beans (drained and rinsed), the chopped tomatoes and the coconut milk. Stir until everything has combined, and leave to simmer for 5 minutes.
- Check the seasoning, and transfer to a baking dish. Scatter over the cherry tomatoes, and tuck torn pieces of bread and half the basil leaves into the gaps.
- Drizzle with more rapeseed oil, and bake for 30 minutes until the cassoulet is bubbling the the bread has turned crisp and golden. Scatter over the remaining basil and serve.