Recipes and Cooking Ratatouille Cassoulet 5.0 (1) 1 Reviews Two iconic French dishes meet in one: Layer summer vegetables and crispy bread crumbs over white beans simmered in tomato sauce, and bake until the dish is bubbly and the top is browned and crusty. Mmm, mmm. By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 45 mins Total Time: 3 hrs Servings: 6 Jump to Nutrition Facts Ingredients 3 tablespoon extra-virgin olive oil 1 onion, chopped 5 garlic cloves, chopped 3 tablespoon za'atar 1 teaspoon kosher salt ½ teaspoon black pepper 1 28-ounce can fire-roasted crushed tomatoes 4 ounce dried flageolet, cannellini, or other small white beans, soaked overnight and drained (2/3 cup) 1 8-ounce eggplant, thinly sliced 1 8-ounce zucchini, thinly sliced 1 8-ounce yellow summer squash, thinly sliced 1 red bell pepper, thinly sliced ½ cup panko or other bread crumbs Directions Preheat oven to 375°F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium. Add onion and garlic; cook, stirring, until tender, 8 minutes. Stir in za'atar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook until fragrant, 30 seconds. Stir in tomatoes and beans; increase heat to medium-high; bring to a boil. Turn off heat. Working your way around outer edge of skillet, alternate slices of eggplant, zucchini, and squash on top of bean mixture. Continue working in concentric circles to cover bean mixture. Arrange pepper on top. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover skillet and bake 1 hour. Uncover; sprinkle with panko. Return to oven, uncovered, and bake another hour, until bread crumbs are browned and beans are tender. Let cool 15 minutes. Serve with bread and/or grain of your choice. Serves 6. Tips To ensure your beans get very tender, try this quick-soak method. Place the beans in a large pot. Cover with 6 cups water. Bring to boiling; boil gently for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Print Nutrition Facts (per serving) 235 Calories 9g Fat 35g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 235 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 608mg 26% Total Carbohydrate 35g 13% Total Sugars 12g Protein 9g Vitamin C 55.3mg 277% Calcium 121mg 9% Iron 4.3mg 24% Potassium 1089mg 23% Folate, total 129.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.