Tomato Cassoulet

Name: Tomato Cassoulet with Crusty Ciabatta
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 red onion; 3 tbs olive oil; 1 clove garlic; 1 bunch thyme; 1 sachet dried oregano; 2 tsp balsamic vinegar; 1 tsp brown sugar; 1 tin diced tomatoes; 1 tin butter beans; 1 tomato; 1 Bake-At-Home Ciabatta; 1 packet pepitas; 1 bag mixed salad leaves; 1 bunch basil

with Crusty Ciabatta

Get up to $200 off!

First of all: it’s cassoulet like crème brulée. Second of all, it’s from the south of France so you know it’s bloody good eating. Creamy butter beans and delicious chunks of ciabatta form the base of this out-of-this-world food.

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

1 clove

garlic

1 bunch

thyme

1 sachet

dried oregano

1 tin

diced tomatoes

1 tin

butter beans

tomato

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

pepitas

(May be present: Milk, Sesame, Almond, Hazelnut, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 bag

mixed salad leaves

1 bunch

basil

Not included in your delivery

3 tbs

olive oil

2 tsp

balsamic vinegar

1 tsp

brown sugar

Nutritional Values

per serving

Calories2140 kcal

Fat28.6 g

of which saturates4.4 g

Carbohydrate43.6 g

of which sugars19.9 g

Protein16.3 g

Sodium246 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Dish

•Pan

•Spatula

•Sieve

•Spoon

•Bowl

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Peel and finely slice the red onion. Peel and finely chop the garlic. Pick the thyme leaves. Slice the tomato into 5 mm slices. Pick the basil leaves.

Place a medium baking dish into the oven to heat up. Heat a medium frying pan over a medium-high heat. Add 1/3 of the olive oil and the red onion to the pan and cook for 5 minutes, or until softened. Add the garlic, thyme and dried oregano and cook for 1-2 minutes, or until fragrant. Add 1/2 of the balsamic vinegar and the brown sugar and stir to coat. Season with salt and pepper.

Drain and rinse the butter beans. Add the diced tomatoes and the butter beans to the same pan, season to taste with a pinch of salt and pepper and stir to combine. Remove from the heat and transfer the mixture to the preheated baking dish. Slice the bake-at-home ciabatta panini into 1 cm cubes. Top the cassoulet mixture with the tomato slices and ciabatta chunks (add as many or as little chunks as you like). Drizzle over 1/3 of the olive oil and bake in the oven for 20-25 minutes, or until lightly golden.

While the cassoulet is baking, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring often, for 2-3 minutes, or until golden.

In a medium bowl, combine the remaining balsamic vinegar and the remaining olive oil. Season to taste with salt and pepper. Add the mixed salad leaves and the toasted pepitas and toss to coat.