Cassoulet of potatoes with tomato and Feta
A deliciously filling cassoulet that makes a meal in itself. Great served simply with some crusty bread.
Serves 4
What you'll need:
- 4 medium potatoes (peeled and cut into chunks)
- 3 tbsp rapeseed oil
- 12 small shallots, peeled
- 1 tsp paprika
- 3 cloves garlic
- 2 tins chopped tomatoes
- 850ml vegetable stock
- 1 bay leaf
- 2 tbsp oregano
- 2 tbsp chopped parsley
- A handful of fresh basil
- 300g tin of Cannellini beans, drained
- 200g Feta cheese, cut into cubes
- 12 pitted black olives
- Sea salt & black pepper to season
Method:
Preheat the oven to 180°C, 350°F, Gas 4.
- Heat the oil in a casserole dish and fry the shallots until slightly golden, add the potatoes and paprika and fry over a gentle heat for approximately 2 minutes, stirring all the time to avoid sticking.
- Add the garlic, tomatoes, vegetable stock, bay leaf, oregano, parsley and fresh basil, Cannellini beans, season with sea salt and black pepper.
- Cover and bake for 50 minutes.
- Remove from the oven and stir gently. If the mixture is too thick, add more stock to achieve the desired consistency. Add the Feta cheese and black olives and cook for a further 5 minutes.
