Cassoulet of butter bean, leek and bacon

    55 min

    Delicious and warming side dish of rich butter beans, leek, bacon, parsley and chicken stock. Makes 2 individual servings.

    Samantha's Supper

    Kent, England, UK
    7 people made this

    Serves: 2 

    • dash olive oil
    • 1 thick rasher smoked bacon, finely diced
    • knob butter
    • 1 leek, trimmed and very finely sliced
    • 1 small tin butter beans, drained
    • 125 to 180ml chicken stock
    • freshly ground black pepper
    • 1 heaped teaspoon fresh chopped parsley, plus extra for garnish

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Pre-heat the oven to 170 C / Gas 3. In a small saucepan add a dash of olive oil and then add the bacon. Cook until cooked but not crispy. Remove and set aside.
    2. In the same saucepan add the butter and leeks, cook until the leeks are soft.
    3. Add the pepper, butter beans and stock. Stir well. Bring to the boil. Remove from the heat and add the parsley and bacon. Mix well. Divide the mixture two mini dishes with lids (here I have used Le Creuset mini cocotte dishes).
    4. Place on a baking tray and bake in the oven for 30 to 40 minutes.


    Depending on your butter beans you will need 125ml to 180ml of chicken stock. You want the mixture to be loose but not too runny or thick.

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