This hearty vegan cassoulet is packed with wholesome beans in a tasty garlic and herb sauce, made to keep you at full strength on expeditions and camping trips.
Summit To Eat cook their meals first and then freeze-dry them, which helps them taste better once rehydrated while keeping their nutritional value. Just add hot water and dinner is ready in less than 10 minutes.
Nutrition (per 102g pouch)
| Energy | 601kcal |
| Fat | 50g (saturates 3.1g) |
| Carbohydrate | 12g (sugars 5.1g) |
| Fibre | 19g |
| Protein | 14g |
| Salt | 2g |
Ingredients
Mixed beans (red kidney beans, white kidney beans, butter beans, borlotti beans, chick peas) (62%), diced onions, green beans, diced carrots, rapeseed oil, tomato paste, garlic puree, oregano, cornflour, salt, ground white pepper.
How to use
Remove the oxygen absorber, add 280ml hot water (about fill line E) and stir thoroughly. Seal the pouch, wait 8 minutes, then serve or eat straight from the pouch. Store in a cool, dry place.
Ideal for
A main meal in the middle of a long day, or a comforting dinner when the cold sets in.
Follow it with Summit To Eat rice pudding, try the Spicy Pasta Arrabiata, and see all expedition meals.
