2cans15 ounces each white beans, drained and rinsed
1can14.5 ounces diced tomatoes
2cupsvegetable broth
Salt and pepper to taste
1cupbread crumbs
Fresh parsley for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
Add the diced carrots, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
Stir in the dried thyme, dried rosemary, and bay leaf. Cook for another minute to release the aromas.
Add the drained and rinsed white beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes to allow the flavors to meld together.
While the cassoulet is simmering, preheat the oven to 375°F (190°C).
Transfer the simmered cassoulet mixture to a baking dish. Sprinkle the bread crumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes or until the bread crumbs are golden and crispy.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
Tips and Tricks
Prepping Ingredients: Chop and dice all the vegetables before starting to cook for easier and smoother preparation.Canned Beans: To save time, you can use canned white beans instead of cooking them from scratch. Rinse and drain them before adding to the recipe.One-Pot Option: If you have an oven-safe pot or Dutch oven, you can prepare the entire recipe on the stovetop and then transfer it to the oven for baking, eliminating the need for a separate baking dish.