White Bean-and-Sage Cassoulet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This stewlike dish contains all of your basic food groups. Ingredients:
2 teaspoons olive oil |
1 cup diced carrot |
1 cup chopped fennel bulb |
1 cup diced onion |
6 garlic cloves, minced |
2 (16-ounce) cans cannellini beans, drained |
4 ounces thinly sliced prosciutto or ham |
1/4 cup low-salt chicken broth or water |
1 (14.5-ounce) can peeled tomato wedges (such as del monte fresh cut) |
2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage |
1/2 to 1 teaspoon freshly ground pepper |
2 (1-ounce) slices diagonally cut french bread (1 inch thick) |
cooking spray |
fresh sage leaves (optional) |
Directions:
1. Preheat oven to 425°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; sauté 5 minutes. Spoon carrot mixture into an 11 x 7-inch baking dish. Stir in beans and next 5 ingredients (beans through pepper).
3. Trim crusts from bread. Cut bread into 1-inch cubes. Lightly coat cubes with cooking spray. Arrange bread cubes in a single layer over carrot mixture pressing cubes gently into mixture. Cover mixture with foil, and bake at 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden brown. Garnish cassoulet with sage leaves, if desired.
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