Vegetarian Cassoulet
Ingredients
The Cassoulet
-
3
cans
cannellini beans
-
2
tablespoons
avocado oil
-
2
medium
leeks
-
4
medium
carrots
-
4
stalks
celery
-
2
cloves
garlic
-
3
sprigs
fresh thyme
-
1
leaf
bay leaf
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
4
cups
water or broth
The Bread Crumbs
-
3
cups
bread crumbs
-
1
tablespoon
olive oil
-
⅛
teaspoon
garlic powder
-
1
dash
salt
-
1
dash
pepper
Instructions
- 1. Sauté leeks, carrots, celery, and garlic in avocado oil with thyme and bay leaf until tender.
- 2. Add beans, salt, pepper, and water to the pot and bring to a simmer.
- 3. Reduce heat and simmer gently for 25 minutes.
- 4. Preheat oven to 350°F and mix bread crumbs with olive oil, garlic powder, salt, and pepper.
- 5. Spread the bread crumb mixture in a baking pan and toast in the oven for about 15 minutes.
- 6. Taste the cassoulet and adjust seasoning if needed, then remove bay leaf and thyme stems.
- 7. Sprinkle bread crumbs on top before serving.
Nutrition Facts (estimated)
Servings
8
Calories
359
Total fat
8g
Total carbohydrates
62g
Total protein
15g
Sodium
965mg
Cholesterol
0mg
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