White Bean Cassoulet
To my loyal readers of the GFC, I apologize for the lack of postings in recent weeks. I could make some excuse about writer’s block or lack of creativity with new recipes. I could even say that I have been recovering from a “bizarre gardening accident.” However, I can’t lie to you… I have been on vacation with the family in the south of France. Now, I am not bragging mind you (although the trip was amazing, possibly in the top 5 of all vacations). But, I did want to give you full disclosure on my absence.
In France, I was diligently working and researching new recipes. Okay, I basically ate as much as I could, tried a bunch of different dishes, and came back about 5 pounds heavier even with all the walking. See, I can’t lie to you. As I digress, I came across an amazing dish famous to the region we visited: Cassoulet. This is a dish of slow cooked white beans flavored with duck fat, sausage, and fresh herbs. The dish is full of flavor and screams “comfort food.” Granted the duck fat and sausage is a bit over-the-top, but hey, it was France after all. I am pretty certain the French put animal fat and meat in almost everything.
While shopping at a local market, I got the idea to create a vegan version of this iconic French dish sans (without) the duck fat and sausage. I will leave those ingredients to the French. So upon my return to the States, I give you my version of WHITE BEAN CASSOULET. Paired with a nice glass of red wine, this delicious vegan dish will almost whisk you away to the foot of the Pyrenees mountains. If it doesn’t, have another glass or two of wine…
Ingredients
- 3 Cans Cannellini Beans (rinsed & drained)
- 2 Med Sweet Potatoes (cubed)
- 3 Med Yukon Gold Potatoes (cubed)
- 1 Med Red Onion (sliced thick)
- 1 Head of Garlic (roasted)
- ½ Cup Leeks (diced)
- ½ Cup Carrots (diced)
- ½ Cup Celery (diced)
- 2 Tbs Fresh Rosemary (minced)
- 2 Tsp Herbs de Provence
- 3 Bay Leaves
- ½ Cup White Wine
- 3 Cups Vegetable Broth
- 1 Cup Bread Crumbs
- 1 Tbs Nutritional Yeast
- Salt & Pepper to your taste
Instructions
The absence of animal products in this dish means we need to get the maximum flavors out of our vegetables. Therefore, you will need to roast some of the veggies ahead of time which is easier and more humane than squeezing the fat out of a duck. So preheat your oven to 400 degrees. Slice your head of garlic in half and wrap it tightly in foil with about a tablespoon of broth. Put the foil pouch in the oven and put your potatoes in a large saucepan with enough water to cover plus about an inch. Bring the taters to just a boil then drain. Place the par-boiled potatoes and thick sliced onion on a cookie sheet coated with cooking spray and roast for 20-25 minutes or until the onion is soft and the potatoes begin to brown.
While the veggies roast, place your leeks, celery, carrots, and 1 cup of broth in a sauce pan. Bring the mix to a boil, then reduce the heat and simmer for 3-5 minutes or until fragrant. Add in your beans, remaining broth, and wine. Bring this mix back to a boil, reduce the heat and simmer for another 10 minutes or until half the liquid has evaporated. Now add in your herbs de Provence, rosemary, and bay leaves. Pour this mix into a large oven-safe dish along with the potatoes and the roasted onion and garlic that you have chopped up. Season to your taste with salt & pepper.
Bake the cassoulet for 15 minutes in a 400 degree oven. While the cassoulet bakes, mix together the bread crumbs and nutritional yeast. Remove the cassoulet from the oven and sprinkle the top with the bread crumbs and bake for another 15-20 minutes or until the crumbs are nicely browned.
Notes
Cooking time includes baking the cassoulet.
French Comfort Food
Serve with a simple mixed green salad and before you know it… you, too, will be shouting “Vive La France!” If this doesn’t work, have another glass or two of wine. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
This looks good! I’ve been making a cassoulet using fake chicken and sausage, but this looks like it’ll be much better. Normally, I don’t use the faux stuff anyway!
Robert, Glad you liked the recipe. Let me know how it turns out for you.