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Cassoulet, a hearty white bean casserole, is a French original. Its savory flavour comes from herbes de Provence, a mixture of dried thyme, basil, rosemary and lavender.
Ingredients
Cassoulet:
2 Tbsp (30mL) extra-virgin olive oil
1 medium onion, diced
1 large carrot, diced
1 large red potato, diced
6 large cloves garlic, minced
1 Tbsp (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 Tbsp (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.
