BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET
A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.
Provided by French Tart
Categories One Dish Meal
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
- Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
- Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
- Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
- In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
- Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
- Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
- Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
- Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
- Serves 3 people as a main meal and 6 people as an accompaniment.
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Psycho Storyteller
[email protected]I would definitely make this again. It's a great way to use up leftover beans and bacon.
Melissa Cole
[email protected]I'm not a big fan of beans, but this dish was delicious! The bacon and thyme really balanced out the flavor.
Grace Carr
[email protected]This is a great recipe for a cold night. It's warm and comforting.
Brian B
[email protected]The thyme really makes this dish. I also added a little bit of garlic and it was perfect.
shekhar saru
[email protected]I made this for a potluck and it was a big hit! Everyone loved the unique flavor.
Omar Ortega (Junior)
[email protected]I would definitely recommend this recipe to anyone who loves beans and bacon.
Erica Peters
[email protected]This was my first time making cassoulet and it was a success! The beans were tender and flavorful, and the bacon and thyme added a nice touch.
Prince Fitzgerald
[email protected]I've made this recipe several times and it always turns out perfect. It's a great dish to serve for a crowd.
Dishan Priyantha
[email protected]My family loved this dish! It was a great way to use up some leftover beans and bacon.
joe hamlin
[email protected]This cassoulet was so easy to make and so delicious! I loved the crispy bacon and the thyme added a really nice flavor.
Brianna Nisly
[email protected]I made this last night and it was a hit! The flavors were amazing and the beans were so creamy. I will definitely be making this again.