Description
Cassoulet avec des haricots et le potiron - almost vegetarian version of the traditional dishes of French peasants.
Ingredients
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Beans
800 g
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Onion
1 piece
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Pumpkin
1500 g
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Tomato
400 g
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Garlic
2 tooth
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Tomato paste
1 Tbsp
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Bay leaf
2 piece
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Thyme
1 tsp
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Olive oil
1 Tbsp
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Crumb bread
100 g
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Cheese
70 g
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Parsley
2 Tbsp
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Spices
-
Broth
300 ml
Cooking
Prepare the products. Pumpkin peel and seeds, onions and garlic are freed from the husk. Clean the tomatoes and puree them. With beans drain the liquid. Use canned beans for speed, you can take the pre-cooked beans.
Cut onion into cubes and fry in hot olive oil for a few minutes, until soft.
To the onions add the pumpkin and garlic, cook another minute.
Add beans, vegetable broth, tomatoes, tomato paste, Bay leaf and thyme. Mix thoroughly and leave until boiling.
Put in a crock pot, cover and put in oven preheated to 200C for 25 minutes.
At this time, in a bowl, mix bread crumbs, grated on a fine grater cheese and parsley (can use dry).
After the time take the pot out of the oven, sprinkle with salt-pepper to taste.
Sprinkle the surface of the cassoulet with bread mixture and put in oven without lid for another 20 minutes.
Here is a delicious dish turned out. So I can eat it in a post and vegetarians is cheese to replace the walnuts!
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