Vegetarian Cassoulet
- Number of Servings: 4
Ingredients
1/3 c black beans1/3 c kidney beans1/3 c navy beans8 cups water1/4 c minced shallots3 garlic cloves, pressed or minced4 cups vegetable stock1/2 tsp salt (omit if using salted stock)1/2 tsp ground black pepper1 tsp lemon thyme2 Tbsp chopped fresh basil2 Tbsp chopped fresh tarragon2 cups diced plum tomatoes
Makes 4 2-cup servings
soak beans overnight, drain and cover with 8 cups water, cook 45 minutes or until softened
in small amount of water, cook shallots until translucent, then add garlic for 2 more minutes. add drained beans and stock. cook over med-high heat until liquid is reduced by half. add pepper, chopped tomatoes and herbs. mix well.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SHARI_YU.
soak beans overnight, drain and cover with 8 cups water, cook 45 minutes or until softened
in small amount of water, cook shallots until translucent, then add garlic for 2 more minutes. add drained beans and stock. cook over med-high heat until liquid is reduced by half. add pepper, chopped tomatoes and herbs. mix well.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SHARI_YU.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 507.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.5 g
- Protein: 6.0 g
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