Cassoulet of Potatoes with Tomato, Feta and Parsley
Serves: 3
Ready in: 30 to 60 mins
Ingredients:
4 medium potatoes, peeled and cut into chunks3 tbsp rapeseed oil
12 small shallots, peeled
1 tsp paprika
3 garlic cloves, finely chopped
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 vegetarian feta cheese, cubed
12 pitted black olives
method:
- Preheat the oven to 180C/350F/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 two minutes, stirring all the time to avoid sticking.
- Add the garlic, tomatoes, vegetable stock, bay leaf, oregano, parsley, basil and cannellini beans, and season with sea salt and black pepper. 3 Cover and bake for 50 minutes. Remove from the oven and stir gently. If the mixture is too thick, add more stock to your desired consistency. Add the feta cheese and black olives and cook for a further five mins. Serve with crusty bread.
www.lovepotatoes.co.uk
