Vegetable Cassoulet With Crusty Topping - cooking recipe
Ingredients
-
1/2 cup dried cranberry or pinto beans
1/2 cup dried white beans
2 tsp olive oil
4 None shallots, peeled and halved
3 cloves garlic, thinly sliced
2 medium carrots, peeled and coarsely chopped
7 oz button mushrooms, halved
1 cup dry white wine
2 medium zucchini, coarsely chopped
1 1/2 cups vegetable stock
1 jar (24 oz) tomato pasta sauce
1 tsp finely chopped fresh thyme
None None FOR THE CRUSTY BREAD TOPPING
1 tbsp olive oil
1 small onion, finely chopped
2 tsp grated lemon peel
1 clove garlic, crushed
2 tsp finely chopped fresh thyme
1/2 None ciabatta loaf (8 oz), cut into 3/4-inch pieces
2 tbsp coarsely chopped fresh parsley
Preparation
-
Place the beans in a medium bowl; cover with water. Let stand overnight, then drain. Rinse under cold water and drain again.
Place the beans in a medium saucepan of water. Bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins, or until the beans are just tender. Drain.
Preheat the oven to 350\u00b0F.
Heat the oil in a Dutch oven on medium heat. Cook the shallots, garlic, carrot and mushroom, stirring, for about 1-2 mins, or until the vegetables are just tender. Add the wine and bring to a boil. Boil, uncovered, for about 3-5 mins, or until the liquid is reduced by half. Add the beans, zucchini, stock, pasta sauce and thyme and return to a boil. Transfer the dish to the oven and bake, covered, for about 50 mins.
Meanwhile, for the bread topping, heat the oil in a large skillet on medium heat. Cook the onion, stirring, for about 1 min or until soft. Add the lemon peel, garlic, thyme and bread and cook, stirring, for about 10 mins, or until the bread browns lightly. Stir in the parsley.
Sprinkle the cassoulet with bread topping. Bake, uncovered, for about 10 mins, or until the topping is browned.
Leave a comment