Fennel and borlotti bean cassoulet

This rustic, simple bean cassoulet recipe pairs plump borlotti beans with braised fennel in a broth flavoured with white wine, tarragon, lemon and garlic. A delicious dish that showcases beans at their very best, which also just happens to be vegan and gluten-free.

First published in 2020
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Ingredients

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Method

1
Heat the olive oil in a large, wide pan and add the fennel seeds and coriander seeds. Let them sizzle for a few seconds, then add the shallot, leek, garlic and fennel wedges with a teaspoon of salt. Cook for about 8 minutes, so the vegetables soften and start to caramelise a little
2
Drain the soaked beans and add them, followed by the white wine. Let the wine reduce by half then add the stock and tarragon sprigs and turn down the heat to a slow simmer
3
Simmer the cassoulet, covered, for 45–60 minutes or until the beans are cooked through
4
Taste and season with salt and lemon zest
5
Serve the cassoulet with crusty bread slathered with salted butter
First published in 2020
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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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