Veggie Cassoulet
Veggie Cassoulet
Ingredients:
2 cans cannellini beans
1 large leek sliced thin [white and light green]
2 plum tomatoes chopped
1 carrot sliced in chunks
3 cloves garlic chopped coarsely
1 C water or veg broth
2 thyme sprigs
3 Tbsp chopped parsley
1 bay leaf
Topping:
2 slices whole grain bread
1 Tbsp olive oil
3 cloves garlic
salt
To make Cassoulet:
1) In a flat cast iron pan put all ingredients [minus 1/2 C of beans] and put in the oven and just barely cover with water and cook at 375 for an hour. You can't overdue the leek. It will look like all leek and I assure you this is the ticket. Ensure the pan stays nearly covered in water and pat down a couple of times so that parts don't get hard that are above water. After an hour remove from heat. Remove bay leaf. Puree 1/2 cup of beans in a food processor to make a bean paste. Return the paste to the pan and stir in to thicken. 2) Place the bread in a food processor and reduce to crumbs. Place in a skillet and toast with the olive oil. Add salt and the rest of the chopped garlic. Place on top of the cassolet and brown.
Serve hot....drizzle with olive oil and a little more salt and ground pepper.
SO HOW'D IT GO?
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