White Bean Cassoulet

Name: White Bean Cassoulet
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1 can navy beans, drained; 1 can cannellini beans, drained; 1 can butter beans, drained; 2 cups diced carrots; 2 cups thinly sliced leeks; 1 cup diced onion; 3-4 teaspoons minced garlic; 2 (15oz) cans of diced tomatoes; 1 cup thinly sliced celery; 3 Tablespoons chopped, fresh sage; 2 teaspoons fresh thyme; Salt and pepper; 1 Tablespoon butter, melted; 2 pieces of bread; 1/2 teaspoon garlic powder

by Ann - Can’t Beet Plants

8 Servings

1 hr 5 min

January means comfort food, and what is more comforting than a casserole? This one is easy to make since it uses canned, precooked beans and tomatoes. It gets a burst of flavor from fresh herbs, but feel free to substitute dried herbs. There are also carrots to add sweetness and both leeks and onions to give it some zing without being overpowering.

The combination of three different white beans means that this is always a crowd-pleaser and loaded with protein.

The breadcrumb topping is very versatile and a good opportunity to use up leftover bread or the heels which no one ever seems to want to eat around our house.

You can make this ahead, and leftovers are great too!

Make individual servings if you want to be extra fancy!

One pot meals are always a favorite at my house!

White Bean Cassoulet

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Recipe details

Yield 8 Servings
Time spent: Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min

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Ingredients

1 can navy beans, drained
1 can cannellini beans, drained
1 can butter beans, drained
2 cups diced carrots
2 cups thinly sliced leeks
1 cup diced onion
3-4 teaspoons minced garlic
2 (15oz) cans of diced tomatoes
1 cup thinly sliced celery
3 Tablespoons chopped, fresh sage
2 teaspoons fresh thyme
Salt and pepper
1 Tablespoon butter, melted
2 pieces of bread
1/2 teaspoon garlic powder

Instructions

Preheat oven to 400
In a large pot, sauté the carrots, leeks, onions and celery in a splash of olive oil until they begin to soften ( about 5-10 minutes).
Add the garlic, sage and thyme and sauté till fragrant ( about 30 seconds).
Add the beans and tomatoes and stir to combine. Add salt and pepper to taste and bring to a simmer.
Remove from heat and pour into a casserole dish if your pot is not oven-proof.
Meanwhile, toast the bread and put it in a processor or blender and turn it into crumbs.
Add the garlic powder and melted butter and stir with a fork till the mixture resembles sand. Sprinkle over the top of the casserole.
Bake for 25-30 minutes (15 minutes if you are using individual ramekins), until the top is lightly browned and it is bubbling around the edges.

Tips

If you don’t have fresh herbs, you can use dried, but only use 1/3 as much since they are stronger.
Use minced garlic from a jar to save time.
If you don’t have all three types of beans, you can substitute any white bean or just use two cans of one kind.

White Bean Cassoulet

White Bean Cassoulet

Recipe details

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White Bean Cassoulet

White Bean Cassoulet

Recipe details

Ingredients

Instructions

Tips

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