Mixed Bean Cassoulet

Ingredients

• 3/4  cup dry Great Northern beans
• 3/4  cup dry pinto beans
• 1/2  cup dry garbanzo beans
• 1/2  cup chopped celery
• 1/2  cup chopped onion
• 1/2  cup chopped carrot
• 1  tablespoon olive oil
• 3 1/2  cups vegetable broth
• 1/4  cup water
• 2/3  cup dried porcini mushrooms
• 1/4  cup bottled roasted red sweet peppers, chopped
• 1/4  cup oil-packed dried tomatoes, drained and snipped
• 2  tablespoons roasted garlic puree
• 1  bay leaf
• 1/4  teaspoon dried thyme, crushed
• 1/4  teaspoon dried oregano, crushed
• 1/4  teaspoon black pepper
• 2  cups soft sourdough bread crumbs
• 2  tablespoons butter or margarine, melted
• 1  clove garlic, minced

Directions

Rinse beans. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

In the same Dutch oven cook the celery, onion, and carrot in hot oil over medium heat about 5 minutes or just until vegetables are tender. Add the drained beans, vegetable broth, the 1/4 cup water, and dried mushrooms. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

Stir in the roasted red peppers, dried tomatoes, garlic puree, bay leaf, thyme, oregano, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until beans are tender and most of the liquid is absorbed. Discard bay leaf.

Transfer the bean mixture to a 2-quart casserole. In a small bowl combine the bread crumbs, melted butter, and garlic. Sprinkle over bean mixture. Bake, uncovered, in a 350° oven for 15 to 20 minutes or until bread crumbs are lightly toasted.