White Bean Cassoulet
A plant-based cassoulet built on Great Northern and cannellini beans with mirepoix, crushed tomatoes, thyme, and savory, topped with whole-grain bread crumbs for a crisp finish. A French-inspired, oil-free bean bake.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 1 h 10 min
- Total
- 1 h 25 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- French
Nutrition (estimated)
per about 1.5 cups- Calories
- 470 kcal
- Protein
- 27 g
- Fat
- 3 g
- Carbs
- 86 g
- Fiber
- 21 g
- Sugar
- 11 g
- Sodium
- 310 mg
Ingredients
- red onion
- carrots
- celery
- garlic
- Great Northern beans
- cannellini beans
- crushed tomatoes
- parsley
- thyme
- savory
- pippali
- white miso paste
- Vegetable Broth 2.0
- whole-grain bread crumbs
Instructions
- Sauté red onion, carrot, celery, and garlic in ¼ cup water, covered, 10 min.
- Transfer to a 2½–3-qt baking dish. Stir in all beans, tomatoes, parsley, thyme, savory, pippali, and miso mixture.
- Cover and bake at 375°F 45 min. Uncover, top with bread crumbs, and bake 10 min more to brown.