Vegan Heirloom Beans Cassoulet
Ingredients
The beans and broth
-
1
pound
dried heirloom beans
-
6
cups
water
-
1
cube
vegetable bullion
-
2
leaves
bay leaves
-
½
teaspoon
celery salt
-
3
medium
garlic cloves, chopped
The vegetables
-
1
medium
onion, coarsely chopped
-
2
medium
carrots, coarsely chopped
-
1
medium
parsnip, coarsely chopped
The finishing touches
-
½
tablespoon
extra virgin olive oil
-
⅓
cup
whole olives, such as Kalamata
-
4
sprigs
fresh rosemary
Instructions
- Soak the beans in water overnight, then drain and rinse them.
- Place the beans in a large oven-proof pot or Dutch oven with fresh water, vegetable bullion, bay leaves, celery salt, and garlic, then bring to a boil.
- Reduce the heat to medium, cover, and simmer for 20 minutes.
- Add onions, carrots, and parsnips, cover, and simmer for about 45 to 60 minutes until the beans are tender yet firm.
- Preheat the oven to 375°F about 10 minutes before the beans are done.
- Drizzle the beans with olive oil and top with olives and rosemary.
- Bake in the oven for 10 minutes uncovered and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
197
Total fat
1g
Total carbohydrates
41g
Total protein
13.5g
Sodium
76.5mg
Cholesterol
0mg
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