T O M  A  T O   A N D   C O C O N U T  C A S S O U L E T

This is perfect for any time of the year, and great if you have bread that's past its best. 

1 large red onion finely chopped 
2 cloves garlic finely chopped 
1 small red chilli finely chopped 
Thumb sized piece of ginger finely chopped 
400g tin chopped tomatoes 
400g tin butter beans
4tbsp coconut milk. 
200g cherry tomatoes (halved)
150g sourdough bread (torn into pieces)
Salt & Pepper to taste 
First, sauté the onion and garlic then added the chilli and ginger for about 10 minutes until soft.
Then add the tins of chopped tomatoes and butter beans, followed by 4 tbsps. of coconut milk, allow to simmer  for 10 minutes, and season according to your own taste.
Before the dish goes into the oven scatter cherry tomatoes and push in the chunks of sourdough around them and generously drizzled with olive oil.
Leave in the oven for 25 mins at 180c until thick and the bread is crispy and golden. We served with a heap of lemony kale.