White Bean Cassoulet (Vegetarian)
White bean cassoulet is a cozy and hardy casserole dish. Something between a French castle and Italian lasagna this vegetarian bean dish – tastes much more indulgent than it really is.
Ingredients
- 3 tablespoons of olive oil for breadcrumb topping
- 3 tablespoons of olive oil for cooking the onions
- 1 large onion chopped
- 6 cloves garlic chopped
- 1 teaspoon dried sage
- 1 teaspoon paprika
- ½ teaspoon fennel seed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flacks
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 bell peppers cut into 1inch pieces
- 1 medium eggplant cut into 1inch pieces
- 3 cans white beans
- 1 cup bread crumbs
- ½ cup finely grated Parmesan cheese
Instructions
- In a large pot or Dutch oven, heat 3 tablespoons of extra-virgin olive oil over medium-low heat.3 tablespoons of olive oil
- Add the chopped onions and garlic, cooking until softened.1 large onion, 6 cloves garlic
- Stir in the tomato paste and spices, cooking for 3-4 minutes on medium heat while continually stirring.1 teaspoon dried sage, 1 teaspoon paprika, ½ teaspoon fennel seed, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon crushed red pepper flacks, 2 tablespoons tomato paste, 1 teaspoon kosher salt
- Pour in the vegetable broth and bring to a gentle simmer.2 cups vegetable broth
- Add the chopped vegetables, stirring until they are fully coated with the liquid.1 medium eggplant, 2 bell peppers
- Cook the mixture for 10 minutes, just enough to soften the vegetables.
- Add the drained and rinsed beans to the pot, gently combining all ingredients.3 cans white beans
- Pour the mixture into a 9 x 13-inch casserole dish. Seal the casserole dish tightly with tinfoil and bake at 375°F for 45 minutes.
- In a small bowl, combine the breadcrumbs and finely grated Parmesan cheese with 2 tablespoons of olive oil.1 cup bread crumbs, ½ cup finely grated Parmesan cheese, 3 tablespoons of olive oil
- After the casserole has baked for 45 minutes, remove the tinfoil.
- Spread the breadcrumb mixture evenly over the top.
- Return the casserole to the oven and bake for another 45 minutes, until the interior is hot and the breadcrumbs are golden brown.
- Let the casserole set for at least 20 minutes before serving.
Nutrition
Calories: 272kcalCarbohydrates: 34gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 614mgPotassium: 667mgFiber: 8gSugar: 5gVitamin A: 1077IUVitamin C: 34mgCalcium: 164mgIron: 4mg
Tried this recipe?Let us know how it was!
