Perhaps your new favorite bean dish:
Peel and coarsely dice potatoes and carrots. Peel and dice onions. Heat oil in a medium sized roasting pan. Sauté the prepared ingredients and the bay leaves in it. Season with salt, pepper and sugar. Extinguish with the vegetable stock and simmer for ten minutes on low heat with the lid closed.
Drain the tomatoes and collect the juice. Coarsely chop the tomatoes. Put the beans in a sieve, rinse with cold water and drain. Add beans, tomato juice, chopped tomatoes, vinegar and kitchen herbs to the roasting pan and cook for another five minutes with the lid closed.
Melt butter and mix with breadcrumbs. Season with a little salt. Spread the butter crumbs evenly over the cassoulet and bake in a hot oven at 230 °C on the 2nd rack from the bottom for 10-12 min. until golden brown (gas 4-5, convection oven 210 °C ), then serve on the spot.
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