Bean Cassoulet

2 Tbsp. oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
1 large potato, diced
5 garlic cloves, minced
1 Tbsp. herbes de Provence (recipe in the miscellaneous section)
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
2 (15 ounce) cans cannellini (white) beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 can (2c.) vegetable broth


2 tablespoons oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

Preheat oven to 325°F. In a large skillet, sauté onion, carrot and potato in oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.

To make the bread crumb topping – combine oil, bread, parsley and garlic in a food processor (use blender if you don’t have one); puree on high until finely crumbled. Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F. Sprinkle half the bread crumbs on top; bake another 15 minutes.

Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.

–Modified from Recipezaar

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