Yield: 6
White Bean Cassoulet
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
Cassoulet
- 2 tbsp butter
- 3 leek, rinsed and thinly sliced
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 15-oz can navy beans, drained and rinsed
- 1 fresh rosemary
- 2 fresh thymes
- 1 bay leaf
- Salt and pepper, to taste
Breadcrumb Topping
- ½ cup breadcrumbs
- ¼ cup fresh parsley
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350°F. In a large Dutch oven or oven-safe skillet, melt butter over medium-high heat. Add leeks, celery, carrots and parsnips. cook for 5 to 6 minutes until veggies start to soften. Add garlic and cook for additional 30 seconds. Add navy beans, broth, rosemary, thyme and a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 minutes or until most of the liquid has been evaporated and you’ve got a stew-like consistency. In a bowl combine breadcrumbs, garlic, parsley and olive oil. Crumble mixture over the top of the cassoulet. Bake for between 15 and 20 minutes or until topping is golden brown.
- Serve immediately or store in the refrigerator up to 4 days.
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