Photo: John Autry; Styling: Cindy Barr, Leigh Ann Ross
Total Time
38 Mins
Yield
4 servings (serving size: about 1 3/4 cups)

Cassoulet—a rich, slow-cooked bean stew with meat—is reinvented here as a quick-cooking vegetarian dish, starting with canned beans and using mushrooms to lend a meaty mouthfeel and earthy flavor.

How to Make It

Step 1

Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.

Step 2

Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.

Step 3

Preheat broiler.

Step 4

Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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