Monday, February 13, 2012

Recipe Swap: Dorothy's White Bean Cassoulet

Modified from The Enlightened Cook, Everyday Vegetarian.

Use GF bread and you’ll have a GF dish too or skip altogether - it's delicious without!


  • 3 cups (2”) asparagus…about one pound
  • 2 tablespoons EVOO, divided
  • 3 cups sliced chanterelle or oyster mushrooms (about 10 oz)… I added in a whole variety of mushrooms to make it flavorful and interesting.
  • 1/3 cup finely chopped shallots
  • 6 garlic cloves
  • ¼ cup dry white wine
  • 1 ½ cups organic vegetable broth
  • ½ teaspoon dried marjoram or dried oregano
  • 2 (15 oz) cans no salt added cannellini beans, rinsed and drained
  • ¼ teaspoon freshly ground black pepper
Topping: Stop here if you need to be dairy/GF free or make sure to use GF bread.
  • 2 oz French bread (or you could use a GF bread) cut into small pieces
  • ½ cup (2 oz) grated parmigiano-reggiano cheese
  1. Cook asparagus, rinse with cold water; drain well….set aside
  2. Using a large stainless-steel skillet heat pan to med high. Add 1 tablesoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium and cook for 12 min or until thick and beans are very tender. Stir in black pepper
  3. Preheat broiler.
  4. Place French GF bread and butter in a food processor, and pulse until course cumbs form. Add the remaining 1 tablespoon oil and cheese to course breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle course breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown. Serves 4.
Thanks Dorothy!

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