Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories359
- Total Fat (g)10
- Saturated Fat (g)3
- Monounsaturated Fat (g)5
- Polyunsaturated Fat (g)1
- Cholesterol (mg)10
- Sodium (mg)674
- Carbohydrate (g)53
- Total Sugar (g)6
- Fiber (g)13
- Protein (g)15
- Vitamin C (DV%)44
- Calcium (DV%)10
- Iron (DV%)20
- Starch (d.e.)3.5
- Lean Meat (d.e.)1.5
Mixed Bean Cassoulet
Bake: 15 minutes
Cook: 1 1/2 hours
Ingredients
- 3/4 cupdry Great Northern beans
- 3/4 cupdry pinto beans
- 1/2 cupdry garbanzo beans
- 1/2 cupchopped celery
- 1/2 cupchopped onion
- 1/2 cupchopped carrot
- 1 tablespoonolive oil
- 3 1/2 cupsvegetable broth
- 1/4 cupwater
- 2/3 cupdried porcini mushrooms
- 1/4 cupbottled roasted red sweet peppers, chopped
- 1/4 cupoil-packed dried tomatoes, drained and snipped
- 2 tablespoonsroasted garlic puree
- 1 bay leaf
- 1/4 teaspoondried thyme, crushed
- 1/4 teaspoondried oregano, crushed
- 1/4 teaspoonblack pepper
- 2 cupssoft sourdough bread crumbs
- 2 tablespoonsbutter or margarine, melted
- 1 clovegarlic, 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.







