Two Bean Cassoulet
Cozy up to the comforting flavors of this Two Bean Cassoulet, a hearty plant-based twist on the classic French dish. Packed with protein-rich cannellini and kidney beans, tender vegetables, and aromatic herbs like thyme, rosemary, and smoked paprika, this one-pot wonder is simmered to perfection in a rich tomato broth. Topped with golden panko breadcrumbs for a delightful crunch, this cassoulet transforms simple, wholesome ingredients into an irresistibly flavorful meal. Perfect for chilly evenings, it’s easy to prepare, oven-baked to crispy perfection, and ready to serve in just over an hour. Whether you’re catering to a vegetarian crowd or seeking a satisfying weeknight dinner, this Two Bean Cassoulet is bound to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, chopped carrot
- 2 chopped celery stalks
- 3 minced garlic cloves
- 15 ounces, drained and rinsed canned cannellini beans
- 15 ounces, drained and rinsed canned kidney beans
- 3 cups vegetable broth
- 14.5 ounces, canned and undrained diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons, finely chopped parsley
- 2 tablespoons, melted butter
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, chopped carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cannellini beans and kidney beans to the pot along with the vegetable broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Stir in the dried thyme, dried rosemary, smoked paprika, bay leaf, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes, allowing the flavors to meld.
While the cassoulet simmers, prepare the breadcrumb topping. In a small bowl, mix the panko breadcrumbs with the finely chopped parsley and melted butter.
Remove the bay leaf from the bean mixture, then evenly sprinkle the breadcrumb mixture over the top.
Transfer the pot to the preheated oven. Bake, uncovered, for 30 minutes, or until the topping is golden and crispy.
Remove the cassoulet from the oven and let it cool for 5 minutes before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 8824 mg | 384% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 81.8 g | 292% | |
| Total Sugars | 47.7 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 912 mg | 70% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 7260 mg | 154% | |
*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.
