Subj : White Bean Cassoulet
To   : All
From : Ben Collver
Date : Fri Nov 21 2025 07:32:51

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Bean Cassoulet
 Categories: Beans, Casseroles, French
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      2 lg Carrots; thinly sliced
      2 sm Parsnips; peeled & chopped
      3 cl Garlic; minced
      2 ts Dijon mustard
      1 tb Mellow white miso paste;
           - dissolved in:
      2 tb Water; hot not boiling
      1 ts Dried marjoram
      1 ts Dried thyme
      1 lg Bay leaf
    1/2 ts Salt
    1/4 ts Black pepper; freshly grated
      3 c  Cooked Great Northern beans
           - or other white beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
    1/2 c  Vegetable broth
    1/2 ts Liquid smoke; up to 1 ts
    1/2 c  Dry bread crumbs
    1/2 ts Smoked paprika
      2 tb Fresh parsley; chopped
 
  Preheat the oven to 350?F. Lightly oil a shallow 2 qt baking dish
  and set aside. Heat the olive oil or water 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.
  
  Blend the mustard into the miso mixture and stir it into the
  vegetables. Add the marjoram, thyme, bay leaf, salt, and pepper. Set
  aside.
  
  Place the beans and tomatoes and their juice in the prepared baking
  dish. Add the vegetable mixture and the vegetable broth. Add the
  liquid smoke, and stir to mix well.
  
  Cover tightly and bake until the vegetables are tender, about 1 hour.
  Uncover, remove, and discard the bay leaf, and sprinkle the top with
  the bread crumbs and paprika. Return the cassoulet to the oven for 10
  to 15 minutes to lightly toast the crumbs. Serve hot, sprinkled with
  the parsley.
  
  Recipe by Vegan Planet by Robin Robertson
 
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