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1
Pre-heat the oven to 200C/400u00b0F Lightly grease an ovenproof gratin dish with a little olive oil.
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2
Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
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3
Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
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4
Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
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5
In a large bowl, add the creme fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
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6
Add the bacon and butter bean mixture to the creme fraiche and wine sauce - mix gently.
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7
Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
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8
Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
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9
Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
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10
Serves 3 people as a main meal and 6 people as an accompaniment.
