Mains | Vegetarian

Butter Bean and Vegetable Cassoulet

August 22, 2018

I love one pot meals and this is one of them. We are spoiled for choice with an abundance of seasonal food at the moment so I have been making various stews, sauces and soups lately. It’s always handy to cook a bit more and freeze some of it for a busy or a lazy day. Local seasonal food tastes so much better rather than something flown halfway round the world.  I love courgettes, but I know some people find them bland and a bit of a pointless vegetable. Courgettes in this dish get infused with herb, spice and other vegetable flavours and don’t seem that boring any more.

At the moment I prefer using mostly fresh tomatoes as they are so delicious at this time of the year. However, they could be replaced with tinned tomatoes as well.

I find butter beans quiet filling and this dish doesn’t require anything else. However, sometimes I serve it with a bit of pan fried or oven baked white fish.

Serves 4

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 medium courgette, cut into chunks
  • 6 tomatoes, chopped
  • 1 vegetable stock cube, crushed
  • 150ml madeira or marsala wine
  • 1 tablespoon tomato paste
  • a few pepper corns
  • 2 bay leaves
  • a bunch of spring onions, finely sliced
  • a handful of fresh thyme, chopped
  • a handful of fresh parsley, chopped
  • 1 x 400g tin of butter beans, rinsed and drained
  • 15 black olives


Heat the olive oil in a pan, add the onion and garlic and saute until translucent.

Add the courgettes and tomatoes and cook for another few minutes.

Stir in the crushed stock cube, tomato paste, bay leaves and pepper corns, pour in the wine, add the herbs and spring onions and simmer for  10 minutes or so.

Finally, add the olives and beans and cook for a further few minutes.

Serve on its own or with some oven baked or pan fried cod or other white fish.


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