Cassoulet, a hearty white bean casserole, is a French original.
Its savory flavor comes from herbes de Provence, a mixture of dried thyme, basil, rosemary and
lavender.
Preparation facts
Cooking Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hr
Yield: 8 servings
Ingredients
Cassoulet:
2 Tbs (30mL) extra-virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 large red potato, diced
6 large cloves garlic, minced
1 Tbs (3g) herbes de Provence
1/2 tsp (3g) salt
1/2 tsp (2g) freshly ground black pepper
1 bay leaf
2 15-ounce (425g) cans cannellini beans, drained
1 14 1/2-ounce (415g) can diced tomatoes
2 cups (480mL) vegetable broth
Bread Crumb Topping:
2 Tbs (30mL) extra-virgin olive oil
3 thick slices French bread
2 sprigs parsley
4 cloves garlic, peeled
Directions
Preheat oven to 325°F (165°C). In a large skillet, sauté
onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de
Provence, salt, and pepper; sauté another minute. Combine vegetables with bay leaf,
beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered
20 minutes.
To make bread crumb topping, combine olive oil, bread, parsley and
garlic in a food processor; puree on high until finely crumbled.
Remove cassoulet from oven and take out bay leaf. Raise oven
temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15
minutes.
Remove cassoulet from oven; stir bread crumb topping into beans. Top
with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned.
Serve immediately.
Nutrition facts
Serving Size 1 serving
Calories 317
Calories from Fat 72 (23%)
% Daily Value*
13%Total Fat 8g
6%Saturated
Fat 1.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.3g
0%Cholesterol 1mg
19%Sodium 445mg
33%Potassium 1149mg
16%Total
Carbohydrate 48g
38%Dietary
Fiber 9.4g
Sugars 3g
Sugar Alcohols 0g
29%Protein 15g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
