Cassoulet with Red Beans

Perhaps your new favorite bean dish:

Bring the kidney beans to a boil with half a tsp of savory and season with 2 tsp of soup. Along the way, rinse the melanzane and cut into 0.5 cm thick slices. Remove the peel from the onion and garlic and dice them. Then roast the melanzane slices in oil until golden brown and then drain them on kitchen paper. Roast the onions and garlic with a little salt until the onions are translucent. Then drain the kidney beans a little bit, put them in a mold and spread the onion mixture evenly on top. Top with the slices of melanzana. Toast 3 tablespoons of breadcrumbs with a little bit of oil and spread them evenly on the melanzane. Set the oven to 200 °C and bake the cassoulet for 30 minutes.

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