Vegetarian Cassoulet (Cassoulet De Legumes)

Recipe by lynnski LA
READY IN: 4hrs 30mins




  • Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
  • Preheat oven to 325 degrees F.
  • Reserve 5 of the garlic cloves.
  • In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
  • In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
  • Cover casserole with a tight fitting lid and bake for about one hour.
  • Add more liquid if needed to keep the beans from burning.
  • Mince the reserved garlic cloves.
  • Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
  • Increase oven heat to 400 degrees F.
  • Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
  • Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
  • Break the crust and stir it into the cassoulet.
  • Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
  • Return uncovered dish to the oven and bake until the second and final crust has formed.
  • Then serve.