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Veggie Cassoulet

What you need: 

Veggie Cassoulet

    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

    2 slices whole grain bread
    1 Tbsp olive oil
    3 cloves garlic

What you do: 

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.

Recipe Category: 


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