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Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp freshly grated nutmeg
• 1 cinnamon stick
• 2 bay leaves
• 1 can chopped tomatoes, about 400 g
• 1 tbsp tomato purée
• 2 celery sticks, thinly sliced
• 150 g (5½ oz) chestnut mushrooms, thickly sliced
• 1 tbsp dark muscovado sugar
• 750 ml (1¼ pints) vegetable stock, preferably home-made light or rich
• 150 g (5½ oz) dried flageolet beans, soaked overnight and drained
• 150 g (5½ oz) dried pinto beans, soaked overnight and drained
• 3 tbsp chopped parsley
• 150 g (5½ oz) fresh breadcrumbs
• 30 g (1 oz) butter, melted
• salt and pepper
• To serve
• 1 Cos lettuce
• 2 oranges
• 1 tbsp sunflower oil
• 3 tbsp flaked almonds, toasted

Description

Creole Spices Enliven This Hearty Mixed Bean And Vegetable Casserole. Like The Classic French Cassoulet, It Has A Crisp Crumb Topping. With The Accompanying Refreshing Salad, It Makes A Tasty, Well-balanced Meal.

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