Fennel and borlotti bean cassoulet
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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
Metric
Imperial
- 2 tbsp of Carapelli Extra Virgin Olive Oil, plus more for finishing
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1 leek, sliced
- 1 banana shallot, sliced
- 3 large garlic cloves, finely chopped
- 1 large fennel bulb, fronds removed and cut into 6-8 wedges
- 150g of borlotti beans, dried, soaked in cold water overnight
- 250ml of white wine
- 1l stock, vegetable or chicken
- 2 sprigs of fresh tarragon
- 1 lemon, zested
- 1 tsp sea salt
SAVE RECIPE
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
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