Description
This White Bean Cassoulet is a rustic and comforting vegetarian take on the French classic, featuring tender cannellini beans, caramelized mushrooms, and hearty root vegetables baked until rich and thick. Finished with golden herbed breadcrumbs, it offers a perfect balance of creamy and crunchy textures.
Ingredients
10 ounces baby bella mushrooms, scrubbed, trimmed, and sliced
3 tablespoons butter
2 carrots, peeled, halved lengthwise, and sliced into half-moons
2 parsnips, peeled, halved lengthwise, and sliced into half-moons
2 ribs celery, trimmed and diced
1 yellow onion, peeled and diced
5 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons all-purpose flour
4 cups water
2 (15-ounce) cans cannellini beans, drained
2 bay leaves
Salt to taste
Black pepper to taste
8 ounces baguette, cut into large cubes
1 tablespoon extra virgin olive oil
Kosher salt to taste
1 cup Italian parsley, loosely packed and minced
Instructions
- Preheat the oven to 350°F.
- Heat a large heavy-bottomed pot over medium heat and add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and the liquid evaporates, about 6 to 8 minutes.
- Add the butter and sauté the mushrooms for 8 to 10 minutes until deeply browned. Season with salt and black pepper.
- Add the carrots, parsnips, celery, and onion. Cook for about 5 minutes, stirring occasionally. Stir in the garlic and dried thyme and cook for another minute until fragrant. Season with kosher salt and black pepper.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to lightly toast the flour.
- Slowly pour in the water while whisking to prevent lumps. Add the cannellini beans and bring to a boil.
- Reduce the heat to low, add the bay leaves, and adjust seasoning with salt. Transfer the pot to the oven uncovered and bake for 1 to 2 hours, checking after 1 hour and adding more water if needed, until thickened.
- While the cassoulet bakes, preheat the air fryer to 400°F. Toss the baguette cubes with olive oil and a pinch of kosher salt.
- Air fry for 4 to 6 minutes until golden and crisp. Transfer to a food processor and pulse into fine breadcrumbs. Stir in the minced parsley and adjust salt if needed.
- Remove the cassoulet from the oven and discard the bay leaves. Adjust seasoning to taste. Spoon half of the herbed breadcrumbs over the top.
- Serve in shallow bowls and finish each portion with the remaining breadcrumbs. Serve warm.
Notes
For a vegan version, replace the butter with olive oil or a plant-based alternative.
You can substitute cremini or mixed wild mushrooms for deeper flavor.
Add a splash of dry white wine before the water for extra richness.
Stir in chopped kale or spinach during the last 20 minutes of baking for added greens.
Store leftovers in the refrigerator for up to 4 days or freeze without breadcrumbs for up to 2 months.
To make gluten-free, use a gluten-free flour blend and gluten-free bread for the breadcrumbs.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 20 mg
