Meatless Cassoulet Au Vin |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is from my 365 Ways to Cook Vegetarian cookbook. “Cassoulet is a traditional bean dish from southwestern France. This meatless version relies on a good white wine to give the beans a more intense flavor. When pureed, leftover Cassoulet blended with a little milk will yield a delicious creamy bean soup.” You could make this even faster by using canned beans. Ingredients:
1 1/2 cups dried navy beans |
10 garlic cloves, peeled |
1 small onion |
6 whole cloves |
1 large carrot, cut in chunks |
1 medium tomato, diced |
1/2 lb mushroom, chopped |
1 (1 ounce) envelope dry mushroom soup mix |
2 cups dry white wine |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring navy beans, 6 cups water, and garlic to a rolling boil. Boil 2-3 minutes. Turn off heat. Let stand 1 hour, then drain.
2. Stud onion with cloves. In a large soup pot, place onion, drained beans, carrot, tomato, mushrooms, soup mix, wine, 3 cups water, bay leaf and thyme.
3. Bring to a boil. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours.
4. Season with salt and pepper. Discard bay leaf and serve hot.
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