Bean pot with orange salad


  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon freshly grated nutmeg
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 can chopped tomatoes, about 400 g
  • 1 tablespoon tomato paste
  • 2 stalks celery, thinly sliced
  • 150 g Swiss brown mushrooms, thickly sliced
  • 1 tablespoon dark brown sugar
  • 3 cups (750 ml) vegetable stock, preferably homemade light or rich
  • ¾ cup (150 g) dried cannellini beans, soaked overnight and drained
  • ¾ cup (150 g) dried pinto or red kidney beans, soaked overnight and drained
  • ¼ cup (15 g) chopped fresh parsley
  • 1¾ cups (140 g) fresh breadcrumbs
  • 1½ tablespoons (30 g) butter, melted
  • salt
  • pepper
  • 1 cos lettuce
  • 2 oranges
  • 1 tablespoon sunflower oil
  • ¼ cup (25 g) flaked almonds, toasted


  1. Preheat the oven to 160°C.
  2. Heat the oil in a large flameproof casserole dish and add the onion and garlic.
  3. Cook for 5 minutes over a low heat to soften the onion slightly.
  4. Add the nutmeg, cinnamon stick, bay leaves, tomatoes with their juice, tomato paste, celery, mushrooms, sugar and plenty of pepper.
  5. (Do not add salt now as it will harden the beans.
  6. ) Pour in the stock and stir in the cannellini and pinto or red kidney beans, then bring to the boil.
  7. Cover the casserole and cook in the oven for 2½ hours or until the beans are tender.
  8. Discard the cinnamon stick and bay leaves.
  9. Stir in 2 tablespoons of the chopped parsley and add salt to taste.
  10. Increase the oven temperature to 180°C.
  11. In a bowl, toss the breadcrumbs with the melted butter until it is evenly distributed.
  12. Spoon the breadcrumbs over the beans and return the casserole to the oven, uncovered.
  13. Cook for a further 45 minutes or until the liquid has thickened and the breadcrumbs are golden.
  14. Just before the bean pot has finished cooking, make the salad.
  15. Shred the lettuce and place in a salad bowl.
  16. Cut all the peel and pith from the oranges.
  17. Holding the oranges over the salad bowl, use a small sharp knife to cut the segments from between the membranes, allowing the juice and segments to drop into the bowl with the lettuce.
  18. Drizzle the oil over, add the almonds and toss together gently.
  19. Remove the bean pot from the oven, scatter over the remaining 1 tablespoon of chopped parsley and serve with the salad.

Serves 4
Preparation: 20 minutes, plus overnight soaking
Cooking: about 3½ hours


Source: Soups & Casseroles
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