White Bean Cassoulet

Name: White Bean Cassoulet
Cuisine: French
Ingredients: 1 large bay leaf; 1 teaspoon dried thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon mellow white miso paste dissolved in 2 tablespoons hot (not boiling) water; 2 teaspoons Dijon mustard; 1 teaspoon dried marjoram; 1 tablespoon mellow white miso paste dissolved in 2 tablespoons hot (not boiling) water; 2 medium-size carrots, peeled and thinly sliced; 1 large red onion, chopped; 3 garlic cloves, minced; 2 small parsnips, peeled and chopped; 2 tablespoons olive oil; 2 vegan sausage links, sliced and lightly browned (optional); ½ cup dry toasted bread crumbs; 2 tablespoons chopped fresh Italian parsley; 3 cups cooked Great Northern beans or 2 (15.5-ounce cans) Great Northern beans, rinsed and drained; 3 cups cooked Great Northern beans or 2 (15.5-ounce cans) Great Northern beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup vegetable broth

Preparation info

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This adaptation of a French country classic features white beans, an important component of the original. You may use dried beans in this recipe, if you like, but in that case it will take several hours to make, not counting the bean soaking time. By using canned beans, the cassoulet can be ready within an hour from start to finish.

Ingredients

2 tablespoons olive oil
1 large red onion, chopped
2 medium-size carrots, peeled a

Europe
France
Vegan
Mediterranean

Method

Preheat the oven to 350°F. Lightly oil a large baking dish.
Heat the oil in a large skillet over medium heat. Add the onion, carrots, and parsnips. Cover and cook until slightly softened, about 5 minutes. Stir in the garlic and cook until fragrant, abo