Cassoulet recipe

You will need beans; dried, then soaked and boiled, or easier, tinned.
A basic veg mix of chopped carrot, onion and celery.
Some herbs. I prefer rosemary and lemon thyme.
Tomato puree and chopped tomatoes.
Lots of olive oil.
Some seitan sausage (optional) and mock duck (also optional). We included both to try to give some authenticity, and because I like making seitan sausage. I made the sausage using red wine (vegan), braised garlic, herbs and smoked paprika. This gives a lovely depth to the cassoulet when it cooks out.


Method

Bring oil to a medium heat and fry the veg mix and the sausage. Add the herbs and the tomato puree and more oil and cook out the puree. Make sure it doesnt burn. Then add the chopped tomatoes and more oil and continue cooking. The oil should cover the edges of the veg/tomato mix completely and is cooking the tomato out. This is very important as it lends depth of flavour and reduces any bitterness from the tomato. Add some stock and the beans and mock duck, plus any braising liquor, and cook out for a couple of hours.

Serve with crusty bread.

Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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