Bean Cassoulet

• 400g tin Mixed Beans, drained & rinsed
• 1 tbsp Olive Oil
• 2 tsp crushed Garlic
• 225g Shallots
• 3 Carrots, peeled & diced
• 3 Celery Sticks, chopped
• 2 Red Peppers, deseeded & chopped
• 250g Mushrooms, sliced
• 125ml Red Wine
• 4 tbsp Tomato Puree
• 1 tbsp Dark Soy Sauce
• 1 tsp dried Rosemary
• 2 tsp dried Parsley
• 1 tsp dried Thyme

1. Preheat oven to 180c (160 fan assisted), 350f, gas mark 4.

2. To easily remove skin from shallots. Place in bowl. Boil a full kettle of water. Pour over shallots. Let them stand for 10 mins. Drain & peel off skin.

3. In large pan heat oil over medium heat. Add garlic, onions, carrots, celery & red pepper. Cook gently for 5 mins. Add mushrooms & cook for 5 mins.

4. Stir in red wine & herbs. Bring to the boil. And reduce until syrupy. Add 500ml of cold water & the beans, tomato puree & soy sauce.  Bring to the boil. Remove from heat.

5. Pour the contents into oven safe casserole dish. Place on lid & cook in oven for 30-35 mins.