Prep 10 mins
Cook 1 hr
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.
- 1 1⁄2 cups dried navy beans
- 10 garlic cloves, peeled
- 1 small onion
- 6 whole cloves
- 1 large carrot, cut in chunks
- 1 medium tomatoes, diced
- 1⁄2 lb mushroom, chopped
- 1 (1 ounce) envelope dry mushroom soup mix
- 2 cups dry white wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 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.
- 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.
- Bring to a boil. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours.
- Season with salt and pepper. Discard bay leaf and serve hot.
Made this and loved it. Better the 2nd day and must have a crusty bread for dipping. For the wine I used a cheap table wine; a chardonnay-pinot grigio blend. Excellent flavor!