White Bean Cassoulet (Vegetarian)

White bean cassoulet is a cozy and hardy casserole dish. Something between a French castle and Italian lasagna this vegetarian bean dish - tastes much more indulgent than it really is.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 10 Servings

Calories: 270 kcal per serving

Ingredients

3 tablespoons - olive oil
3 tablespoons - olive oil
1 - onion
6 cloves - garlic
1 tsp - dried sage
1 tsp - paprika
½ tsp - fennel seed
½ tsp - dried oregano
½ tsp - dried thyme
½ tsp - red pepper flakes
1 tsp - kosher salt
2 tablespoons - tomato paste
2 cups - vegetable broth
2 - bell peppers
1 - eggplant
3 cans - white beans
1 cup - bread crumbs
½ cup - Parmesan cheese

Instructions

In a large pot or Dutch oven, heat 3 tablespoons of extra-virgin olive oil over medium-low heat.
Add the chopped onions and garlic, cooking until softened.
Stir in the tomato paste and spices, cooking for 3-4 minutes on medium heat while continually stirring.
Pour in the vegetable broth and bring to a gentle simmer.
Add the chopped vegetables, stirring until they are fully coated with the liquid.
Cook the mixture for 10 minutes, just enough to soften the vegetables.
Add the drained and rinsed beans to the pot, gently combining all ingredients.
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.
In a small bowl, combine the breadcrumbs and finely grated Parmesan cheese with 2 tablespoons of olive oil.
After the casserole has baked for 45 minutes, remove the tinfoil.
Spread the breadcrumb mixture evenly over the top.
Return the casserole to the oven and bake for another 45 minutes, until the interior is hot and the breadcrumbs are golden brown.
Let the casserole set for at least 20 minutes before serving.

Nutrition