White Bean & Mushroom Cassoulet

by Jarad Blanton

 Photo: Jarad Blanton

Photo: Jarad Blanton

Feeds 6-8

INGREDIENTS:

MUSHROOM CASSOULET

  • 2 c dried white beans
  • 1 small onion
  • 1 stalk celery
  • 1 small carrot
  • 1 tsp thyme
  • 2 tsp tarragon
  • 1/4 c EVOO
  • 2 cloves garlic
  • 1 leek (thinly sliced)
  • 1/2 lb mushrooms (any kind)
  • salt and pepper to taste
  • 2 qt veg stock

TOMATO COUSCOUS

  • 2 Tbsp capers
  • 28 oz can diced tomatoes
  • 1 1/2 c couscous
  • 2 Tbsp EVOO
  • 1 tsp oregano
  • 1 pinch cayenne

BEET PUREE

  • 1/2 lb red & gold beets
  • 4 Tbsp EVOO

 

INSTRUCTIONS:

MUSHROOM CASSOULET

  • Soak beans in the refrigerator overnight in enough cold water to cover by a couple inches
  • Small dice and sauté all vegetables in 2 Tbsp EVOO until lightly caramelized
  • Add beans and veg stock
  • Cook until beans are tender
  • Puree or not—it’s your choice!

TOMATO COUSCOUS

  • Strain tomatoes and use juice to cook couscous in
  • Add 1.5 cups couscous and 1 cup water, plus tomato juice and salt and pepper to taste
  • Add oregano and cayenne pepper
  • Cook 5 minutes

BEET PUREE

  • Puree cooked beets in EVOO

 

The dehydrated mushrooms and beets are additions that make the plate prettier, but they aren’t necessary to still enjoy the meal... Good Luck, and happy cooking!