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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
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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 15 mins to 20 mins 350°F
  • Cook: 1 hr 30 mins

Mixed Bean Cassoulet



  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



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