Three-Bean Cassoulet Recipe

Three-Bean Cassoulet Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1 1/2 cups cooked or 1 cans Navy beans, drained and rinsed
• 1 1/2 cups cooked or 1 cans Great Northern beans, drained and rinsed
• 1 1/2 cups cooked or 1 cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup vegetable broth or water
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry unseasoned bread crumbs

Method

1. Preheat the oven to 375°F
2. Lightly oil a 3-quart casserole and set aside
3. In a large skillet, heat the oil over medium heat
4. Add the onion, carrots, celery and garlic
5. Cover and cook until softened, about 10 minutes
6. Transfer the vegetable mixture to the prepared casserole
7. Stir in the beans, tomatoes, broth, parsley, savory, thyme, salt and pepper
8. Cover tightly and bake until the vegetables are tender and the flavors are blended, about 45 minutes
9. Remove the cassoulet from the oven, uncover and top with the bread crumbs
10. Return to the oven and bake, uncovered, 10 minutes longer to lightly brown the crumbs
11. Serve immediately

Full List of Casserole Recipes
Full List of Three-Bean Recipes