Though cassoulet is not usually a vegetarian dish, this variation on the classic is very good. For the white beans one can use flageolet, or cannellini or great northern beans. You can also cook the beans a day ahead of when you plan to make the cassoulet.
The formation of the crust twice, with the first one mixed into the cassoulet, is well worth the extra 20 minutes it takes.
As Julia Child would state, cassoulet is not a fast dish but a delicious one.
This recipe was adapted from: "The Vegetarian Bistro", by Marlena Spieler.