A Big Pot of Beans- White Bean Cassoulet

27 Jan

by Green Gourmet L

Some nights when it is so cold outside that you can barely move, I like to come home to a big pot of something bubbling away in the oven. Instead of Chicken and Dumplings or Pot Roast, I like to make a Bean Cassoulet. Although cassoulets are typically made with pork, duck, or sausage, I don’t really miss the meat because this is hearty enough. If you like to plan ahead, this can be done with dried beans. If you are a last minute cook (like me!), this can also be done with canned beans. I think the flavor is much better if you take the extra time to use dried beans. Either way, this is a great vegetarian option for all those hearty winter one-pot meal nights.

Ingredients

  • 3 cans white bean (like Cannelini or Northern)
  • 1 1/2 TB fresh thyme, chopped
  • 2 TB fresh parsley, chopped, additional for sprinkling on top
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 3 TB olive oil
  • 2 cups carrots, chopped
  • 1 tsp red wine vinegar or red wine
  • 3/4 cup grated parmesan or pecorino cheese
  • 1 1/2 cups bread crumbs
  • 2 cups vegetable stock

Directions

Preheat oven to 400 degrees. Heat 2TB olive oil over medium-high heat in large pot or dutch oven. Add carrots, cover and cook on medium- high, stirring frequently for about 10 minutes. Add onion and season with salt/pepper and cook, covered for 8-10 minutes until onions are beginning to brown.

Add garlic and cook 1 minute. Remove from heat and stir in vinegar or wine and scrape up the browned bits from the bottom of the pot. Add beans, herbs, 1/2 cup cheese.

Add 2 cups of vegetable stock. The liquid should about 2 inches below the top of beans. Stir well to combine.

In the meantime, make your bread crumbs by putting fresh bread into a food processor.

Combine bread crumbs and 1/4 cup cheese in a small bowl. Drizzle 1 TB olive oil into mixture and stir to combine.

Spread breadcrumb mixture on top of beans.

Bake, uncovered for 45 minutes or until top has browned and beans are bubbling. Cool at least 20 minutes to allow beans to absorb liquid.

Serve warm with a green salad. Enjoy your meat-free cassoulet (don’t tell Julia Child!) and don’t forget to tell them you read about it on Green Gourmets! To print this recipe, click here.

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2 Responses to “A Big Pot of Beans- White Bean Cassoulet”

  1. Non-Gourmet J January 27, 2011 at 10:24 AM #

    Is it just me or does Gourmet L have an inordinate amount of fresh carrots always lying around? 🙂 I can’t wait to try this – it looks amazing!

  2. Non Gourmet J January 28, 2011 at 11:03 PM #

    Just made this and it is INCREDIBLE. I am a meat-lover and didn’t miss the animal at all with this dish. MAKE THIS – you will not regret it! It’s affordable, delicious, and hearty. Thanks, Gourmet L!

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