White Bean Cassoulet
This adaptation of a French country classic features white beans, an important component of the original made with meat. You can use dried beans in this recipe, if you like, but it will take several hours to make, not counting soaking time. By using canned beans, it can be ready within an hour from start to finish.
2 tablespoons olive oil
1 large red onion, chopped
2 medium sized carrots, thinly sliced
2 smal1 parsnips, peeled and chopped
3 garlic cloves, minced.
2 teaspoons Dijon mustard
1 tablespoon mellow white miso paste dissolved in 2 tablespoons hot (not boiling) water
1 1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 large bay leaf
Salt and freshly ground black pepper
3 cups cooked or 2 15 oz. cans Great Navy (white beans), drained and rinsed
1 - 14.5 oz. can diced tomatoes, drained and chopped
2 cups Basic Vegetable Stock, or as needed
1 1/2 cup dry toasted bread crumbs
2 tablespoons chopped fresh parsley leaves
1. Preheat the oven to 350 degrees F. Heat the olive 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, stirring, until fragrant, about 30 seconds. 2. Blend the mustard into the miso mixture and stir it into the vegetables. Add the thyme, marjoram, bay leaf, and salt and pepper to taste and set aside.
3. Place the beans and tomatoes in a lightly oiled casserole dish. Add the vegetable mixture and enough stock just to cover the ingredients, stirring to combine.
4. Cover and bake until the vegetables are tender, about 45 minutes. Remove and discard the bay leaf. Sprinkle with the bread crumbs and parsley and serve hot.
SERVES 4 to 6