 |
Happy day after Christmas! We had a wonderful time celebrating with Michael’s parents, brother Ben, and sister Stacy. I’ll have more to say about our fun visit later, but for now, I have a recipe from The Secret Recipe Club to share.
This month I got to explore the blog Lavender and Lovage. Written by Karen from the UK, this blog was SO fun to read through, since most of the recipes are British. I enjoyed reading through some of the interesting combinations she had in different recipes, and stopped in my tracks when I saw this butter bean and bacon cassoulet.
After trying butter beans for the first time in our Settler’s Beans, I was excited to see another use for them. They were tasty with the herbed crumbs on top. While this isn’t a slow-cooking or intricate cassoulet, it was a good, hearty dinner and a good shortcut for when time is short.
If you have any trouble finding butter beans, I’ve found them near the vegetables rather than the other beans in my grocery store. My local Kroger store carries them. If you can’t find them, I’d imagine that great northern or cannelini beans would be a good substitute. Thank you, Karen, for your recipe!
- 8oz bacon, cut into small pieces
- 1 onion, diced
- 2 (14.5oz) cans butter beans, drained and rinsed
- 1 tsp fresh thyme (or ½ tsp dried)
- 4 Tbsp tomato paste
- 1 Tbsp creme fraiche or plain yogurt
- 1c vegetable stock, plus more if desired
- salt and pepper
- olive oil
- ¼c breadcrumbs
- ¼c parmesan
- ½ tsp garlic powder
- salt and pepper
- 2 tomatoes, sliced
- In a large saute pan, brown bacon. Set bacon aside and drain fat from the pan. Add onion and saute until tender, adding a little olive oil if necessary. Return bacon to pan. Stir in beans, thyme, tomato paste, creme fraiche, and vegetable stock. Stir to combine well. Add salt and pepper to taste. Add additional stock if you’d like a bit more sauce. Pour into a baking dish or individual-sized ramekins.
- In a small bowl, combine breadcrumbs, parmesan, garlic powder, and a generous pinch of salt and pepper. Sprinkle breadcrumbs over bean mixture. Place tomato slices on top of crumbs.
- Bake at 400 degrees 20-30 minutes, or until crumbs are golden.
Adapted from Lavender and Lovage
{ 11 comments… read them below or add one }
What an interesting recipe! Looks delicious!
I’ve been hanging on to a recipe similar to this. I’m glad that you liked this, a lot of encouragement to do more dishes with beans and to make casseroles.
lovely blog
This looks like a delicious and quick weeknight meal. I’ll definitely be adding it to my list!
WOW! You had my blog! I am so pleased you tried this recipe as it is a BIG favourite in my household, and especially for the winter months! I LOVE your photos and thanks so much for being a wonderful group D SRC swap partner! Happy New Year to you…..and I am now off to peruse your blog!
Karen
What a fantastic application for butter beans! This dish looks so pretty too! YUM!!!
Amazing! I love cassoulet, but it would be nice to have a short cut (and slightly healthier) version in my arsenal! Thanks for sharing this! And your daughter is beautiful!!
What a pretty dish! I grew up eating butter beans and love them. Great recipe choice!
The Cassoulet looks delicious but what has me really hooked are those dishes. Love em’.
Thank you! They’re actually from a grocery store and only cost $1 apiece. Glad you like them!
Hi fellow SRC friend!! Definitely trying this recipe! Looks great!!
Cute header picture! This recipe looks good. Of course, anything with bacon…!