Butterbean, Courgette and Halloumi Cassoulet

Butterbean, Courgette and Halloumi Cassoulet

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

 

 

 

With a small list of ingredients this is a simple recipe to make; to make even simpler use tinned butterbeans, though if you think ahead and are able to use dried butterbeans it does add a whole other dimension to the finished dish

Ingredients

  • 150g dried butterbeans, soaked overnight or one tin butterbeans
  • 1 onion, chopped
  • 1 garlic glove, crushed
  • 2 tbsp olive oil
  • 250g fresh tomatoes quartered
  • 2 large courgettes, top and tailed, sliced lenghtways and then halved
  • 1 packet hallloumi cheese, sliced and halved
  • 1 tbsp roughly chopped parsley
  • 1 tsp vegetable stock powder
  • seasoning

Instructions

  1. If using soaked beans, rinse and place in large pan with 500ml of boiling water. Gently boil for about 30 mins but keep checking as they can quickly turn to mush! when 'just cooked' place in cold water to stop the cooking further. Drain
  2. Melt the butter in a large pan and gently fry the onion and garlic until soft. Add the fresh tomatoes and stock powder or stock jelly and continue to cook until soft but still holding their shape
  3. Add fresh thyme and butterbeans, put a lid on the pan and switch off until courgettes and halloumi are ready
  4. Heat a griddle pan if you have one, or heat a large heavy fry pan. Brush the courgettes with oil on both side and fry the strips until coloured on both sides. Place in warm oven covered in foil to keep hot.
  5. Fry halloumi in the same way as the courgettes, then combine together with the tomato, onion, courgettes and beans.
  6. Heat gently being careful not to break up the beans or cheese. Check seasoning, may only require black pepper because of the saltiness of the cheese. Stir in parsley and serve - perfect with crusty bread and salad
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