Vegetarian White Bean Cassoulet with Middle Eastern kale Pesto
Originating in the south of France, cassoulet is a slow-cooked casserole generally made with white beans and meat. This vegetarian version uses flageolet beans tossed with a gorgeous rustic kale pesto. This recipe is not only delicious but also quick and simple to prepare, particularly if using tinned beans.Recipe created for Natural Good Health Magazine available in your local HF shop.
Course Dinner, Lunch, Side Dish
Cuisine French, International
Servings 4
Ingredients
- 500 g cooked flageolet beans 2 x 400g tins
- 100 ml vegetable stock 1/2 Kallo stock cube
- 100 g asparagus sliced thinly (8-10 spears)
- 100 g courgette sliced thinly (1/2 small courgette)
- Middle Eastern Kale Pesto
- 50 g kale stems removed and roughly chopped
- 50 g pistachio nuts
- 2 tsp grated garlic
- 20 g parsley leaves
- 10 g basil leaves
- 10 g dill fronds
- 3 g mint leaves
- Zest of 1 ½ lemons
- 2 tbsp lemon juice
- 150 ml extra vi
Instructions
- Start by lightly massaging kale with a little olive oil and pinch of salt to gently tenderize it. Lightly pulse in food processor along with pistachio nuts and garlic. Add remaining ingredients: parsley, basil, dill, mint, lemon zest, lemon juice, oil and seasoning. Pulse until well combined but still slightly chunky. Scrape down the sides and pulse again, ensuring pesto retains some texture.
- Place beans, asparagus and courgette in a small saucepan and cover with vegetable stock. Heat gently.
- Add 4-6 tbsp of the pesto to the beans and gently mix. Let it warm up but don’t cook too long or you will lose the lovely colour. Adjust seasoning as needed.
- Serve with grilled fish or roast spring lamb. For optional added flavour and texture add creamy avocado wedges, goat cheese, crumbly feta or blue cheese, or shavings of Parmesan or Halloumi.