White Bean Cassoulet

Cuisine

French

Servings

4

Total time

1 hr

Prep

15 min

Cook

45 min

Difficulty

medium

Ingredients

• 30 Ounce Canned cannellini beans, drained and rinsed - 30 ounces (two 15-ounce cans), Use two 15-ounce cans, drained and rinsed.
• 6 Ounce yellow onion, diced - 6 (ounces raw weight), 6 ounces raw weight
• 8 Ounce carrots, peeled and diced - 8 (ounces raw weight), 8 ounces raw weight
• 4 Count garlic, minced - 4 (cloves), minced
• 1 Can canned diced tomatoes, undrained - 1 (14.5-ounce can), Use undrained, with juices.
• 1.5 Cup low-sodium vegetable broth - 1 1/2 (cups)
• 0.75 Cup plain dry breadcrumbs with no dairy, eggs, honey, or animal-derived ingredients - 3/4 (cup), Specified to contain no dairy, eggs, honey, or animal-derived ingredients.
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons), Use 2 tablespoons for cooking vegetables and 1 tablespoon for the breadcrumb topping.
• 1 Teaspoon dried thyme - 1 (teaspoon)
• 1 Count dried bay leaf - 1 (count), Remove and discard before transferring to the casserole dish.
• 0.75 Teaspoon fine salt - 3/4 (teaspoon)
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)

Instructions

1. Prep vegetables, beans, and oven

   1. *Preheat the oven to 375°F* and set out a 3-quart oven-safe casserole dish. *Dice the onion and carrots*, *mince the garlic*, and *drain and rinse the beans*.

2. Soften the vegetables

   2. On the stovetop, *heat 2 tablespoons olive oil* in a large skillet over medium heat. Add the onion, carrots, salt, and pepper; *cook 6 to 8 minutes*, stirring often, until the vegetables are *softened at the edges*.

3. Build and simmer the sauce

   3. *Stir in the garlic and dried thyme* and cook for 30 seconds. Add the diced tomatoes with juices, vegetable broth, and bay leaf; *simmer 8 minutes* until the mixture is *slightly thickened*.

4. Add beans and transfer

   4. *Fold in the cannellini beans* and simmer for 5 minutes, stirring gently so some beans stay whole. Remove and discard the bay leaf, then *transfer the bean mixture* to the casserole dish.

5. Top and bake

   5. In a small bowl, *toss the breadcrumbs* with the remaining 1 tablespoon olive oil. Sprinkle evenly over the casserole and *bake 22 to 28 minutes* until the topping is *golden and crisp* and the edges are bubbling.

6. Rest and serve

   6. *Let stand 5 minutes* before serving so the cassoulet *sets slightly* and the hot filling cools to a comfortable eating temperature.