From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Instructions
1
In a large pot or Dutch oven, heat 3 tablespoons of extra-virgin olive oil over medium-low heat.
2
Add the chopped onions and garlic, cooking until softened.
3
Stir in the tomato paste and spices, cooking for 3-4 minutes on medium heat while continually stirring.
4
Pour in the vegetable broth and bring to a gentle simmer.
5
Add the chopped vegetables, stirring until they are fully coated with the liquid.
6
Cook the mixture for 10 minutes, just enough to soften the vegetables.
7
Add the drained and rinsed beans to the pot, gently combining all ingredients.
8
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.
9
In a small bowl, combine the breadcrumbs and finely grated Parmesan cheese with 2 tablespoons of olive oil.
10
After the casserole has baked for 45 minutes, remove the tinfoil.
11
Spread the breadcrumb mixture evenly over the top.
12
Return the casserole to the oven and bake for another 45 minutes, until the interior is hot and the breadcrumbs are golden brown.
13
Let the casserole set for at least 20 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🔥Lightly toast the fennel seeds, dried sage, thyme, and oregano in a dry pan for 1-2 minutes before adding to release their essential oils and deepen their flavors exponentially.
- Salt Your Eggplant Strategically 🍆Slice eggplant, salt it generously, and let sit for 15 minutes to draw out moisture—this prevents a soggy cassoulet and ensures better texture in the final dish.
- Build Your Flavor Base Properly 🧅Caramelize your onions and peppers slowly over medium heat for 8-10 minutes before adding garlic and tomato paste to create a rich, sweet foundation for the entire cassoulet.
- Layer Your Breadcrumb Topping Wisely 🥖Mix breadcrumbs with melted olive oil and grated Parmesan, then sprinkle only halfway through baking and add the final layer in the last 10 minutes for a perfectly golden, non-burnt crust.
- Let It Rest Before Serving ⏰Allow the cassoulet to rest for 10-15 minutes after baking so the layers set and flavors meld, making it easier to serve and more satisfying to eat.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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