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    You are in: Home / Recipes / Meatless Cassoulet Au Vin Recipe
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    Meatless Cassoulet Au Vin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    dicentra's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Bring to a boil. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours.
    4. 4
      Season with salt and pepper. Discard bay leaf and serve hot.

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    Ratings & Reviews:

    • on November 12, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Meatless Cassoulet Au Vin

    Serving Size: 1 (165 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 270.7
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 406.7 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 14.0 g
    Sugars 5.0 g
    Protein 13.6 g

    The following items or measurements are not included:

    dry mushroom soup mix

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