https://www.copymethat.com/r/mojSRfMcA/pesto-topped-white-bean-kale-and-tomato-/
131257905
V6QlWJf
mojSRfMcA
2024-05-20 06:23:07
pesto-topped white bean, kale and tomato cassoulet
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Servings: 4
Servings: 4
Ingredients
- 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
- For the pesto
- 15g basil leaves
- 10g mint leaves
- 40g pine nuts, cashew nuts or hazelnuts
- 80ml olive oil
- 40g mature cheddar, grated
Steps
- Heat two tablespoons of olive oil in a large, shallow casserole dish or wide, deep-sided frying pan, add the onion, garlic and rosemary, and cook on a medium-low heat, stirring occasionally, for 10 minutes, until the onions have softened. Add the tomatoes, beans and kale, stir-fry on a medium heat for five minutes to start softening the kale, then cover, turn down the heat to low and cook, stirring occasionally, for 15 minutes.
- Meanwhile, make the pesto. Tip the herbs, nuts, olive oil and cheddar into a high-speed blender or food processor, blitz fairly smooth, then add a tablespoon and a half of lemon juice and sea salt to taste.
- Once the cassoulet is ready, taste, season with the juice of half a lemon and a sprinkle of salt, and serve hot in deep bowls topped with the pesto.