Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Mixed Bean Cassoulet

This bean casserole, a meatless rendition of the classic French cassoulet, is very high in soluble fiber, the kind that may help lower cholesterol.

3.5 by 11 people
22K views
Rate me!
  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 15 mins to 20 mins 350°F
  • Cook: 1 hr 30 mins

Mixed Bean Cassoulet

Ingredients

Directions

  1. Rinse beans. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
  2. In the same Dutch oven cook the celery, onion, and carrot in hot oil over medium heat about 5 minutes or just until vegetables are tender. Add the drained beans, vegetable broth, the 1/4 cup water, and dried mushrooms. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
  3. Stir in the roasted red peppers, dried tomatoes, garlic puree, bay leaf, thyme, oregano, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until beans are tender and most of the liquid is absorbed. Discard bay leaf.
  4. Transfer the bean mixture to a 2-quart casserole. In a small bowl combine the bread crumbs, melted butter, and garlic. Sprinkle over bean mixture. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until bread crumbs are lightly toasted.

Nutrition Facts (Mixed Bean Cassoulet)

    Per serving:
  • 359 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 10 mg chol.,
  • 674 mg sodium,
  • 53 g carb.,
  • 13 g fiber,
  • 6 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...