Tuck into a hearty, plant-powered bowl at the campsite with Summit to Eat 5 Bean Cassoulet. This wholesome vegan trail favourite features a generous five-bean blend of red kidney beans, white kidney beans, butter beans, borlotti beans, and chickpeas, slow-cooked with diced carrots, green beans, and onions in a rich garlic and herb tomato sauce. Prepared and fully cooked before it is freeze-dried, this high-energy, nutrient-dense recipe locks in maximum flavour and rehydrates perfectly, making it an excellent, lightweight meal option for backpackers, campers, and survivalists alike.
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.
Allergy Information: None. (Gluten-Free, Dairy-Free, Vegan).
Nutrition Per 100g
Energy 589kcal, Protein 14g, Carbohydrates 12g, Sugar 5g, Fat 49g, Saturated Fat 3g, Fibre 19g, Salt 2g
Nutrition Per Pack 102g
Energy 601kcal, Protein 14.3g, Carbohydrates 13g, Sugar 5.1g, Fat 50g, Saturated Fat 3.1g, Fibre 19.4g, Salt 2g
Nutrition Per Pack 170g
Energy 1001kcal, Protein 24g, Carbohydrates 20.4g, Sugar 8.5g, Fat 83g, Saturated Fat 5.1g, Fibre 31g, Salt 3.4g
