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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 6 servings
  • Calories 359
  • 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
*Percent Daily Values are base on a 2,000 calorie diet
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Mixed Bean Cassoulet

Makes: 6 servings
Prep: 45 minutes
Bake: 15 minutes
Cook: 1 1/2 hours
 

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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.

Mixed Bean Cassoulet


 
 
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