Butter Bean and Cider Casserole from Vegan(ish) by Jack Monroe

Name: Butter Bean and Cider Casserole from Vegan(ish) by Jack Monroe
Ingredients: 1 × 400 g tin of cannellini, haricot or borlotti beans – baked beans with the sauce thoroughly rinsed off work just as well; A generous pinch of dried thyme; 1 × 400 g tin of butter beans; 200 ml cider – or white wine, if you prefer; 1 tbsp cooking oil; 4 large carrots, peeled; 1 whole head of garlic; 2 large onions; ½ tsp paprika; A few pinches of black pepper; 1 large tomato (optional); 1.2 litres vegetable stock; 1 tbsp light-coloured vinegar or lemon juice; 1 tsp English mustard; Bread and greens, to serve

app.ckbk.com

This soft, creamy casserole is a couple of tins of beans at their finest; simmered until gently collapsing, bolstered by rich, slow-cooked flavour. In a nod to a traditional French cassoulet, I hav...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Dutch oven
Chef's knife
Cutting board
Can opener
Colander
Wooden spoon
Measuring spoon
Measuring cup
Saucepan
Stove
Oven
Ladle
Skillet

Ingredients

1 × 400 g tin of cannellini, haricot or borlotti beans – baked beans with the sauce thoroughly rinsed off work just as well
A generous pinch of dried thyme
1 × 400 g tin of butter beans
200 ml cider – or white wine, if you prefer
1 tbsp cooking oil
4 large carrots, peeled
1 whole head of garlic
2 large onions
½ tsp paprika
A few pinches of black pepper
1 large tomato (optional)
1.2 litres vegetable stock
1 tbsp light-coloured vinegar or lemon juice
1 tsp English mustard
Bread and greens, to serve