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.

Ratings & Reviews

jeanetteroach's Review

swrfla
November 18, 2011
Fast and easy. Make it even faster, and save energy. Add the asparagus raw during the last four or five minutes as the beans are cooking. Top with Panko bread crumbs and shredded cheese and omit the fat in the butter. Broil about 3 or four minutes until brown and ta-da! Will definitely add this to my rotation, will probably try other vegetables and herbs next time! :)

ThisniCaza's Review

kristen12345
February 15, 2014
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.

Marilyn14's Review

SuzanneM
April 03, 2013
Everyone loved this recipe. I followed the directions exactly except I used a small french roll and cut it up, as I didn't know how much of a french loaf was 2 oz. It was easy and very flavorful. Will make it again.

AMF100's Review

user
March 27, 2013
N/A

kristen12345's Review

EATalley
March 24, 2013
N/A

candpreynolds's Review

SarahRM
November 26, 2012
My husband and I love this dish. I add roasted chicken breast and substitute panko bread crumbs for the french bread.

laegnome's Review

KateInVT
June 11, 2012
With crusty French bread and butter and a salad, this would be a fantastic main dish...I served it alongside a vegetarian pizza as a protein-rich side dish. In either case, a winner!

LisaPlunkett's Review

melrosebee30
January 15, 2012
N/A

swrfla's Review

ThisniCaza
October 04, 2011
This was very easy and delicious. As others also noted, my meat eating husband loved it! I thought the ratio of ingredients was perfect, not too many beans, although I may have added a few extra mushrooms. I followed the recipely exactly, except adding some fresh thyme as well. Definitely a great, easy weeknight meal. I will make again!

user's Review

pages4pam
June 07, 2011
This is a great meal for a weeknight. The generous portion size was filing, but it's not a heavy dish at all. I used baby bellas instead of the more expensive mushrooms and took others' suggestions to cut the asparagus into 1-inch pieces. The crispy breadcrumbs were a great finishing touch providing a nice contrast to the other textures of the dish.