Cassoulet is a dish from Southern France traditionally made with meat and white beans, but we wanted to recreate the same savory, creamy beans with a little less grandeur and heft. In this version, vegetables and white beans meld into a hearty dish punctuated with herbes de Provence, a blend of the dried herbs grown in Southern France’s Provence region. This mix commonly includes marjoram, parsley, tarragon, thyme, rosemary, and fennel, but there’s no standard recipe, so adjust to your personal taste. You can purchase a jar in most supermarkets, or make your own using the dried herbs you have. For another take on cassoulet, check out our recipe using chicken.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, saute mirepoix, garlic, and 2 tbsp olive oil in a large skillet over medium heat until softened, about 6 minutes, instead of broiling in Step 1.
Vegetarian White Bean Cassoulet
- 1½ cups mirepoix (1 diced celery stalk, 1 diced carrot, and 1 small diced onion)
- 4 garlic cloves, minced
- 3 tbsp olive oil, separated
- 2 (14.5 oz) cans of white beans, such as great northern, cannellini, or navy, undrained
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- ¼ cup dry white wine
- 1 bay leaf
- 1 tsp herbes de Provence
- 4 tbsp Parmesan cheese, grated, separated
- ¾ cup panko bread crumbs
- 2 tbsp fresh parsley, finely chopped
1) In a Suvie pan, stir together mirepoix, garlic, and 2 tbsp olive oil. Insert pan into top zone of your Suvie and broil 10 minutes, stirring halfway through cooking. Do not fill reservoir before broiling.
2) While vegetables broil, rinse and drain one can of white beans. In a medium bowl, mash beans and tomato paste together with a fork until tomato paste is evenly incorporated. Stir in remaining can of beans with liquid, diced tomatoes with liquid, white wine, bay leaf, herbes de provence, 3 tbsp of Parmesan cheese, and ¾ tsp salt.
3) When broil has finished, remove pan from Suvie and add bean mixture, stirring until well combined. Return pan to Suvie, fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
Low, 4 hours
Starch: 0 minutes
4) After the cassoulet has finished cooking, remove pan from Suvie and stir, discarding bay leaf. Season cassoulet to taste with salt and ground black pepper. In a small bowl, mix panko with remaining olive oil and Parmesan cheese. Sprinkle mixture evenly over cassoulet and return pan to Suvie.
Broil, watching closely to prevent burning, for 5 minutes or until panko is toasted. Divide cassoulet between bowls, sprinkle with parsley, and serve.
Nutritional Information per serving (2 servings per recipe): Calories 519, Total Fat 14g, Total Carbohydrates 76g, Total Sodium 407mg, Total Protein 23g