Wednesday, February 20, 2019

Vegetarian White Bean Cassoulet

Vegetarian white bean casserole with a savory crumb topping.

I hesitated slightly to call this dish a cassoulet because the original is a French casserole that includes white beans, duck confit as well as other meats and is slow cooked for days in a special earthenware pot. But if we can get past that, my version is way easier to make and ridiculously delicious.

Vegetarian white bean casserole with a savory crumb topping.

That being said, mine is not the only version of a vegetarian cassoulet but, since I was already taking liberties, I made a few more changes that resulted in lots of extra flavor. In fact, I had leftovers for days and never got tired of them.

Vegetarian white bean casserole with a savory crumb topping.

Often it only takes one or two extra ingredients to take a dish from good to great. Maille Original Dijon Mustard is one of those magic ingredients for me. A spoonful in the sauce and another in the crumb topping added a layer of rich flavor. And yes, a savory crumb topping! Most recipes call for garlicky breadcrumbs but I don't know anyone who can keep their hands off fresh baked, buttery crumbs. Or is it just in my house that crumb toppings mysteriously disappear? Ha! Enjoy.

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Yield: 8 Servings
Vegetarian white bean casserole with a savory crumb topping.

Vegetarian White Bean Cassoulet

prep time: 20 minscook time: 1 hourtotal time: 1 hours and 20 mins
Recipe for a vegetarian white bean casserole with a savory crumb topping.

ingredients:

  • Filling:
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1 Onion, peeled and diced
  • 4 Carrots, peeled and sliced
  • 3 Stalks celery, diced
  • 2 Cloves garlic, peeled and minced
  • 3 Tablespoons all-purpose flour
  • 2 Cups vegetable stock
  • 2 Cans (approximately 15 oz. each) white beans, rinsed and drained
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Teaspoon Maille Original Dijon Mustard
  • 1 Bay leaf
  • Small handful of fresh thyme
  • 1/4 Cup Parmesan cheese

  • Crumb Topping:
  • 4 Tablespoons unsalted butter, melted
  • 1 Teaspoon Maille Original Dijon Mustard
  • 2 Tablespoons Parmesan cheese
  • 1/4 Teaspoon salt
  • 3/4 Cup all-purpose flour

instructions:

  1. Add the olive oil and butter to a large deep skillet or braising pan. Add the onions and cook for about 10 minutes, on medium heat, until they become translucent.
  2. Add the carrots and celery and continue cooking for another 10 minutes until they begin to soften.
  3. Stir in the garlic and cook for an additional minute.
  4. Stir in the flour and cook for a couple of minutes then pour in the stock.
  5. Stir in the beans, salt, pepper, mustard, bay leaf and thyme. Cover, reduce the heat to low and cook for about 20 minutes. Stir in the cheese and mash some of the beans with a potato masher.
  6. Pre-heat the oven to 400 degrees and transfer to bean mixture to a casserole dish (optional).
  7. In a bowl, combine the melted butter, mustard, cheese, salt and flour. Using your hands, form clumps of the dough and scatter over the bean mixture. Bake for 30 - 40 minutes or until the crumb topping begins to lightly brown.
Created using The Recipes Generator

This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.

26 comments:

  1. Sounds delicious, Anita! Definitely going into the rotation.

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  2. I'm just finishing up the last of my leftovers from this dish. It was quite possibly the best thing I've ever eaten. It was incredibly filling and -- except for cooking time and adding time for baking because I decided to do the crumb topping -- was quick and easy. More importantly, it was inexpensive to make. I love being able to make hearty meatless dishes as I try to eat more plant-based or vegetarian meals.
    I'm looking forward to trying this again later in the winter and perhaps experimenting with some different types of mustard. Thanks for such a yummy recipe!

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    1. What a lovely compliment, Beth. Thank you so much for telling me!

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  3. This was so darn good! I added a splash of sherry to deglaze the pan, but otherwise followed the recipe exactly. Phenomenal, filling, and so tasty. Thank you!

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    1. Thank you, Katie. I'm so glad you enjoyed it. And a splash of sherry sounds wonderful!

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    2. Perfect, I had some Chardonnay and it’s worked well too!

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  4. Made this as a vegetarian options for Thanksgiving. Incredible!! I need to make another batch just to indulge in during the week. Thank you!!!

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  5. Delicious dish! I’ve made it several times and it is always a hit with the family. A great vegetarian side dish that even the meat lovers enjoy. It will be on our Thanksgiving menu this year
    .

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  6. Delicious! I’ve made this a few times to lots of positive comments. Great vegetarian side dish that even meat lovers in my family love. Will include as a thanksgiving side dish.

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  7. My god this is good. My husband requests this once a week and I happily oblige. So comforting and cozy.

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  8. Is it possible to make ahead and freeze? Thanks, Harriet

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    1. Hi Harriet - I haven't tried it but my instinct says that I think it would freeze OK. I would actually cook it up to the stage before making the crumble. Cool, wrap tightly and freeze. When you want to serve, defrost, make the crumble and then bake as per the directions. If you try it, please let me know how it went. Good luck.

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    2. Freezes just fine, crumble and all. It won't be as crispy, but it tastes fantastic.

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  9. This is sooooo good. It is hardy enough for a main dish and even my picky toddler loved it. Thank you !!!

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  10. I have made this several times. It is now one of my favorite recipes. It is delicious and on my rotation of recipes I regularly prepare for dinner.
    I usually make a bigger batch than the recipe calls for so there will be plenty of leftovers to enjoy for a few days. Sometimes I freeze individual servings to take for lunch. I did alter the topping. I cover it with plain panko crumbs, then with grated parmesan cheese, then dot with butter. This works very well and saves on time. If you haven't tried this recipe, I hope you will. It is a winner!

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  11. I'm eating this as I type. So very good for a raw October afternoon. I was low on carrots so I supplemented with leftover roasted Brussels sprouts. Utterly fantastic.

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  12. This is one of the easiest to read recipes I have come across in awhile. Thank you for how it's written out. I will be making this for dinner tonight!

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  13. This recipe was amazing! I made it twice in one week!

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  14. Wow! This was so delicious. I had a vegan cassoulet at a restaurant recently and really enjoyed it and wanted to see if I could make at home. This tasted almost identical! I left out the parmesan cheese and used panko breadcrumbs on top and it was perfect. Will definitely be making this again. Thanks for a great recipe.

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  15. Can this be made the night before and baked the next day?

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    1. The filling can be made the day before but I would wait to make the crumble on the day you bake it so it won't be soggy.

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  16. In the instructions, it says butter twice. One of them should be flour. I'm looking forward to this!

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  17. Phenomenal! The flavors are SO good! Love that it is quick to put together and the result is restaurant worthy!

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