White Bean Cassoulet (Casserole)

This vegan, healthy and hearty dish is easy to make and pleases everyone at the table.

Serve with a mixed green salad and a loaf of crusty French Bread and everyone will be happy.

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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.

Notes

Bread Crumb Topping:

1 tbsp olive oil.

4 slices baguette, sliced 1 1/2 thick

3 Tbsp fresh parsley, chopped

3 cloves of garlic, chopped

Place all ingredients for topping into a food processor or blender and pulse until finely crumbled.

Bake casserole for 30 minutes, remove from oven and mix in half of topping. Return to oven and bake for another 20 minutes. Sprinkle the remaining bread crumbs on top and bake for another 15 minutes until slightly brown. Remove and serve.

Enjoy!