Meatless Cassoulet Au Vin

“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.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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