Leffe Blonde Bean & Lentil Cassoulet

Serves 4

Ingredients

• 7 oz green or brown lentils
• several drops of Tabasco sauce
• 5 oz LEFFE BLONDE
• 2 onions (finely sliced)
• 2 cloves garlic (crushed)
• 2 tbsp tomato purée
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp Worcestershire sauce
• 1 can chopped tomatoes
• 1 can kidney beans (drained)
• 4 medium potatoes (peeled and quartered)
• 5 tbsp butter
• cheddar cheese

Preparation

Preheat oven to 350°.

Put peeled, quartered potatoes into cold salted water. Bring to a boil, then simmer until potatoes are soft. Drain and mash until smooth. Fold in butter until it melts and add salt and pepper to taste. Put lentils in a pan and pour over Leffe Blonde and then top with cold water to cover. Bring to a boil and simmer until tender (20 to 30 minutes). Set aside.

Cook the onions and garlic in olive oil until soft. Add the chili powder and cook for another couple of minutes. Add the tomato purée and cook for another 2 minutes. Add 5 oz of Leffe Blonde and boil until only a couple of tablespoons of liquid are left. Add all of the remaining ingredients, including the lentils, but not the potatoes or cheese. Mix everything well and pour into an ovenproof dish. Carefully spread the mashed potatoes evenly over the top and sprinkle with cheddar cheese.

Place in oven and bake for 30 minutes.