I have been making this casserole for my family for over 15 years and we still love it.
This delicious and hearty dish is perfect on a cold day and is fairly easy to make. (honest, it really is) It is a fabulous comfort food and the inviting aroma of the cassoulet will fill your home with anticipation.
This cassoulet recipe is vegan and has been tested and approved of by my meat-eater friends and family. Another big plus for me is that I almost always have the ingredients on hand. I keep the Better Than Bullion Organic Seasoned Vegetable Base on hand and make my own Vegetable broth as needed. It is super easy (just scoop a tablespoon or so to the amount of broth required. You can adjust the base by adding more or less to your liking)
Can we talk about the cookware?
Many years ago my sister gifted me the Le Creuset dutch oven that you see in the picture below which started my deep love and appreciation for the brand. It is a non-stick, durable cookware that goes easily from stove to oven. It has exceptional heat retention. I have used this pan over and over and it still looks brand new.
I will include the recipe for the Bread Crumb Topping however I do not include a topping on mine. Once upon a time, I went to make this dish and found I did not have a baguette (gasp) on hand. So, I made it anyway without the topping and we still loved it.
If you want to make everyone happy, serve with a lovely mixed green salad, a loaf of crusty French Bread and a glass of red wine.
Enjoy!
White Bean Cassoulet (Casserole)
Ingredients
- 2 Tbsp Olive Oil Extra Virgin
- 6 Garlic Cloves coarsely chopped
- 1 Onion diced
- 3 Carrots diced
- 3 Red Potatoes diced
- 1/2 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 Bay Leaf
- 1 Tbsp Herbes de Provence
- 2 cans Cannellini Beans drained Also called White Kidney Beans
- 1 14 ounce Diced Tomatoes Do not drain. May also use Fire Roasted
- 2 cups Vegetable broth
Instructions
- Preheat oven to 350°
- Heat oil in a large skillet or Dutch Oven and sauté garlic, onion, carrot and potatoes for five minutes.
- Add in all seasoning (except for Bay leaf) and sauce for one minute.
- Add in Bay leaf, beans, tomatoes and vegetable broth.
- If using a Dutch Oven, put directly into oven. If using a casserole, lightly oil the casserole dish, pour mixture into casserole and put in oven.
- Bake uncovered for 45 minutes. ** If you are using the Bread Crumb Topping, see notes for recipe and instructions.
