Lima Bean Cassoulet
Packed with hearty flavors and rustic charm, this Lima Bean Cassoulet is a plant-based twist on the French classic that's sure to impress. Tender, creamy lima beans are slow-simmered with a medley of aromatic vegetables, savory vegetable broth, and fragrant herbs like thyme and bay leaves, creating a comforting stew that's irresistibly satisfying. A touch of smoked paprika adds depth, while a golden, crunchy breadcrumb topping takes this dish to the next level. Perfect as a vegetarian main course, this wholesome one-pot recipe is ideal for cozy dinners or effortless entertaining. Serve it with crusty bread or a crisp green salad for a meal bursting with texture and flavor. Whether you're looking for a nourishing dish or a flavorful way to enjoy legumes, this Lima Bean Cassoulet is a must-try!
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Recipe Information
Ingredients
- 1 pound dried lima beans
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 ounces) canned diced tomatoes
- 4 cups vegetable broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped
Instructions
Rinse the dried lima beans and soak them in water overnight. Drain and rinse before cooking.
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the drained lima beans, canned diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.
Nestle the thyme sprigs and bay leaves into the mixture. Stir in smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the lima beans are tender.
Preheat your oven to 375°F (190°C).
Once the beans are cooked, remove the bay leaves and thyme stems. Taste and adjust seasoning if necessary.
Sprinkle the breadcrumbs evenly over the cassoulet surface. Place the pot in the preheated oven and bake, uncovered, for 20-25 minutes, or until the breadcrumbs are golden and crispy.
Remove the cassoulet from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Serve warm, alongside crusty bread or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7185 mg | 312% | |
| Total Carbohydrate | 484.1 g | 176% | |
| Dietary Fiber | 120.9 g | 432% | |
| Total Sugars | 89.2 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 49.2 mg | 273% | |
| Potassium | 11728 mg | 250% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
