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Bean pot with herby breadcrumbs

Prep Time:

10 mins

Cook Time:

35 mins


Makes 4 generous portions



About the Recipe


2 slice crusty bread

1 small bunch of parsley leaves

1 lemon, zested

4 tbsp olive oil

Olive oil

Pinch chilli flakes (optional)

4 leeks, rinsed and chopped into half-moons

4 carrots, thinly sliced

4 celery sticks, thinly sliced

2 fennel bulb, thinly sliced

4 large garlic cloves, chopped

2 tbsp tomato purée

4 sprigsof thyme

2 400g cans cannellini beans, drained

2 150ml vegetable stock


1. Toast the bread, then tear into pieces and put in a food processor with the

parsley, lemon zest, 1 tbsp olive oil, a good pinch of salt and pepper and the

chilli flakes, if using. Blitz to breadcrumbs. Set aside.

2. Heat the remaining oil in a pan and add the leeks, carrots, celery and

fennel along with a splash of water and a pinch of salt. Cook over a medium

heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1

min more, then add the thyme and veg stock. Leave to bubble for a minute,

then add the beans. Fill the can halfway with water and pour into the pot.

3. Bring the cassoulet to the boil, then turn down the heat and leave to simmer

for 15 mins before removing the thyme sprigs. Mash half the beans to thicken

the stew.

4. Season to taste, pour into oven proof dish and top with the herby

breadcrumbs, grill for 2-3 minutes to crisp up, serve with crusty bread and

wedges of lemon.

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