Rukmini Iyer's Quick and Easy Recipe for Pesto-Topped White Bean, Kale and Tomato Cassoulet

theguardian.com

Peter

2 tbsp olive oil

1 onion, peeled and roughly chopped

2 big garlic cloves, peeled and finely grated

2 sprigs rosemary, leaves picked and finely chopped

300g cherry tomatoes, halved

1 x 700g jar haricot beans (or 2 x 400g tins haricot beans), drained and rinsed

150g kale (or cavolo nero), tough stalks discarded, leaves shredded

Juice of ½ lemon, plus 1½ tbsp extra for the pesto

Sea salt flakes

subheading: For the pesto:

15g basil leaves

10g mint leaves

40g pine nuts, cashew nuts or hazelnuts

80ml olive oil

40g mature cheddar, grated

Directions at theguardian.com

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