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.
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
How to Make It
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.
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.
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.
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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! :)
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.
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.
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!
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.
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