Dutch-style cassoulet with Gouda cheese, bean casserole

Ingredients

• 350 g of cooked navy beans, canned or in a jar
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, finely chopped
• One bay leaf
• 1 large bell pepper
• salt
• pepper
• 2 to 3 large peeled tomatoes
• 200 to 250g of mature Gouda, in large slices, small cubes, or coarsely grated
• 1 tablespoon of finely chopped thyme
• 2 tablespoons of roughly chopped parsley
• 4 tablespoons of dry white wine or vegetable stock
• 2 tablespoons of bread crumbs
• 2 tablespoons of aged Gouda, finely grated
• 30 g of butter

Drain the beans, rinse them under cold water, drain them again, and let them dry.

Heat the oil paint in a pot or saucepan.

Add the chopped onion and cook it gently, stirring constantly.

Cut the pepper in half, remove the stem and seeds, then slice it thinly.

Mix the pepper, garlic, and onion together, then cook gently for 3 minutes.

Add the beans and thoroughly heat the mixture, stirring constantly.

Add the bay leaf.

Cut the tomatoes in half, remove the seeds and pulp, and then slice them thinly.

Grease a baking dish that is suitable for the oven.

In a separate bowl, gently combine the breadcrumbs and grated cheese.

Mix the tomatoes, Gouda cheese, and wine or broth with the bean mixture using a fork.

Season with salt, pepper, thyme, and parsley.

Mix everything together one last time, then transfer it to an oven-safe dish.

Smooth the surface and cover it with the mixture of breadcrumbs and cheese.

Place these hazelnut butter spreads in various locations.

Place the dish in a preheated oven at 200 °C.

Bake for 20 minutes, or until a golden-brown crust forms on top.