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🍽️ Summer Cassoulet with Smoked Pork, Baguette and Basil Cream

564 kcal · 30 min · 4 servings

Summer Cassoulet with Smoked Pork, Baguette and Basil Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Lightly brush the baguettes with oil.
  3. 3. Bake the baguettes for about 8 minutes.
  4. 4. Halve the onions and remove the skin.
  5. 5. Dice the onions finely.
  6. 6. Rinse the white beans in a sieve.
  7. 7. Clean the snow peas thoroughly.
  8. 8. Remove the ends of the snow peas.
  9. 9. Cut the snow peas diagonally into diamond shapes.
  10. 10. Wash the tomatoes.
  11. 11. Halve the tomatoes.
  12. 12. Remove the core from the tomatoes.
  13. 13. Dice the tomatoes.
  14. 14. Wash the thyme.
  15. 15. Tie the thyme into a bundle with kitchen twine.
  16. 16. Heat oil in a pot.
  17. 17. Sauté the onions for about 1 minute.
  18. 18. Add the tomatoes to the pot.
  19. 19. Add the tomato paste to the pot.
  20. 20. Add the sugar to the pot.
  21. 21. Let the mixture simmer for about 3 minutes.
  22. 22. Fill the pot with vegetable broth.
  23. 23. Bring the broth to a boil.
  24. 24. Add the thyme bundle to the pot.
  25. 25. Add the white beans to the pot.
  26. 26. Simmer the cassoulet for approx. 15 minutes with the lid on at low heat.
  27. 27. Cut the smoked pork into approx. 2 cm cubes.
  28. 28. Add the smoked pork to the cassoulet in the last 5 minutes.
  29. 29. Add the snow peas to the cassoulet in the last 5 minutes.
  30. 30. Wash the basil.
  31. 31. Shake the basil dry.
  32. 32. Pluck the basil leaves from the stems.
  33. 33. Finely chop the basil.
  34. 34. Mix the sour cream with the basil in a bowl.
  35. 35. Season the basil cream with salt and pepper.
  36. 36. Season the cassoulet with salt and pepper.
  37. 37. Remove the thyme bundle from the cassoulet.
  38. 38. Plate the cassoulet.
  39. 39. Serve the cassoulet with baguette and basil cream.

Nutrition per serving