Not my favorite. I think I might like this dish better with more asparagus and more mushrooms and fewer beans. The overall texture was bean texture, which is okay, but not what I expected from the description. I didn't really get why canned beans needed to be cooked until 'tender'? Or how the mixture would thicken unless pretty much all of the liquid was cooked away. I followed the directions and used the ingredients listed except that I steamed the asparagus in the microwave instead of boiling in five cups of water. I like all of the ingredients in this recipe but they didn't really come together - for me - in this dish.
Quick White Bean, Asparagus, and Mushroom Cassoulet
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.
More From Cooking Light
- Calories: 328
- Fat: 14.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1g
- Protein: 15.7g
- Carbohydrate: 36.3g
- Fiber: 8.8g
- Cholesterol: 16mg
- Iron: 5.7mg
- Sodium: 530mg
- Calcium: 198mg
- 5 cups water
- 3 cups (2-inch) slices asparagus (about 1 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
- 1/3 cup finely chopped shallots
- 6 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 cups organic vegetable broth
- 1/2 teaspoon dried marjoram or dried oregano
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon freshly ground black pepper
- 2 ounces French bread, cut into 1-inch cubes
- 1 tablespoon butter, cut into small pieces
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 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.
- 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.
- 3. Preheat broiler.
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note