Vegetarian Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium leeks (white and pale green parts only)5 medium carrots, halved lengthwise and cut into 1-inch pieces3 celery ribs, cut into 1-inch-wide pieces5 garlic cloves1/8 cup olive oil 4 thyme sprigs2 parsley sprigs1 bay leaf1/8 tsp ground cloves2 (15 oz) cans Cannellini Beans rinsed and drained1 (15 oz) can Navy Beans rinsed and drained1 (15 oz) can Aduki Beans rinsed and drained1 qt. watersalt and pepper to tasteFor Garlic Crumbs4 cups coarse fresh bread crumbs from a baguette1/4 cup olive oil1 tablespoon chopped garlic (5 cloves)1/2 cup chopped parsleypepper to taste
Make Cassoulet: Halve leeks lengthwise and cut crosswise into 1/2 inch pieces, then wash well and pat dry
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make Garlic Crumbs while Cassoulet Simmers: Preheat oven to 350 with rack in middle.
Toss bread crumbs with oil, garlic, and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley. (parsley can also be cooked with the bread crumbs)
Finish Cassoulet: Discard herb sprigs and bay leaf. Mash some beans in pot with a potato masher or back of a spoon to thicken broth (beans will break down if cooked for 15 to 20 minutes longer as well and you can skip the mashing step). Season with salt and pepper to taste and sprinkle with bread crumbs before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user THAILE.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make Garlic Crumbs while Cassoulet Simmers: Preheat oven to 350 with rack in middle.
Toss bread crumbs with oil, garlic, and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley. (parsley can also be cooked with the bread crumbs)
Finish Cassoulet: Discard herb sprigs and bay leaf. Mash some beans in pot with a potato masher or back of a spoon to thicken broth (beans will break down if cooked for 15 to 20 minutes longer as well and you can skip the mashing step). Season with salt and pepper to taste and sprinkle with bread crumbs before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user THAILE.
Nutritional Info Amount Per Serving
- Calories: 484.4
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 373.3 mg
- Total Carbs: 75.7 g
- Dietary Fiber: 16.9 g
- Protein: 21.0 g
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