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Potato & tomato cassoulet

This is a hearty vegetarian stew with a tasty Mediterranean twist that will keep out the cold on those dreary autumn days.

This recipe was created by Branston NPD team.



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20 minutes

cooking time


1 hour 10 minutes



Serves 4


  • 4 medium potatoes, peeled and cut into chunks (a firm, creamy variety like Desiree works well)
  • 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
  • 1 handful fresh basil
  • 300g tin of Cannellini beans, drained
  • 200g Feta cheese, cut into cubes
  • 12 pitted black olives
  • Sea salt and black pepper


Preheat the oven to 180°C / Fan 160°C / Gas 4/5.
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.
Serve with crusty bread.

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