White Bean Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cans Navy Beans1 Spanish Onion or 1 large Shallot4 stalks of celery2 cups of mushrooms (cremini, oyster, shitake -- one type or a mix)2 cups carrots --chopped and peeled2 cups parsnips -- chopped and peeled1 medium white potato -- cubed 3 small red potatoes -- cubed3 sprigs of thyme* optional2 sprigs of rosemary* optional1/2 cup white wine
1. Saute chopped onion until onion is translucent -- about 10 minutes
2. Add mushrooms and saute for additional 5 minutes
3. Add celery and saute for additional 5 minutes
4. Add all other vegetables -- carrots, parsnips, potatoes-- and then stir together and cook until heated through -- 5 minutes
5. Add navy beans, stir in and then add either chicken or vegetable stock and then place oven proof saute pan in the oven at 350 degrees F for approximately 2 hours.
6. Check at the 1 hour point to ensure sufficient liquid.
7. After 2 hours all vegetable should be fork tender.
8. Serve as a main course with bread, if desired
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user COCOZEN.
2. Add mushrooms and saute for additional 5 minutes
3. Add celery and saute for additional 5 minutes
4. Add all other vegetables -- carrots, parsnips, potatoes-- and then stir together and cook until heated through -- 5 minutes
5. Add navy beans, stir in and then add either chicken or vegetable stock and then place oven proof saute pan in the oven at 350 degrees F for approximately 2 hours.
6. Check at the 1 hour point to ensure sufficient liquid.
7. After 2 hours all vegetable should be fork tender.
8. Serve as a main course with bread, if desired
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user COCOZEN.
Nutritional Info Amount Per Serving
- Calories: 207.7
- Total Fat: 5.0 g
- Cholesterol: 0.7 mg
- Sodium: 79.9 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 9.9 g
- Protein: 8.1 g
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