Our vegetarian cassoulet is a rich comfort meal. A rich slow-cooked casserole full of hearty beans, plenty of veg in a tomato sauce and bread topping.
Looking for more vegetarian stews and casseroles?
Ingredients
Bread topping
Method
1.Place beans in a medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
2.Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, for about 15 minutes, or until beans are just tender; drain.
3.Preheat oven to 180°C (160°C fan-forced).
4.In a large flameproof casserole dish, heat oil on medium heat; cook shallots, garlic, carrot and mushroom, stirring for about 1-2 minutes, or until vegetables are just tender. Add wine; bring to a boil. Boil, uncovered, for about 3-5 minutes, or until liquid is reduced by half. Add beans, zucchini, stock, sauce and thyme; return to a boil. Bake, covered, for about 50 minutes.
5.Meanwhile, to make bread topping: Heat oil in large frying pan; cook onion, stirring, for about 1 minute or until soft. Add rind, garlic, thyme and bread; cook, stirring, for about 10 minutes, or until bread browns lightly. Stir in parsley.
6.Sprinkle cassoulet with bread topping; bake, uncovered, for about 10 minutes, or until topping is browned.
If great northern beans (also known as white beans) are unavailable, use cannelini beans instead, which are smaller but similar.
Note
