vegan - Vegetarian Cassoulet

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* Exported from MasterCook *

 

Vegetarian Cassoulet

 

Recipe By :Jeanne Jones

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup black beans

1/3 cup kidney beans

1/3 cup navy beans

8 cups water

1/4 cup minced shallots

3 garlic cloves -- minced or pressed

4 cups vegetable stock

1/2 teaspoon salt -- (omit if using salted stock)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon finely chopped fresh lemon thyme

1/2 teaspoon finely chopped fresh basil

1/2 teaspoon finely chopped fresh tarragon

2 cups diced plum tomatoes

fresh herb sprigs for garnish

 

1. Combine the beans and water to cover and soak for 4 to 5

hours or overnight. Drain the beans and discard the water.

Add 8 cups of fresh water and bring the beans to a boil.

Reduce the heat to low and cook, covered, for 45 minutes.

Again, drain and discard the water. Set the drained beans aside.

2. In a heavy saucepan, cook the shallots in a little water

over medium heat until translucent. Add the garlic and cook

2 more minutes. Add the cooked beans and mix well. Add

the vegetable stock and salt to the bean mixture and cook

over medium-high heat until the liquid is reduced by half.

Add the pepper, chopped herbs, and diced tomatoes and mix

well.

3. To serve, ladle 2 cups of the cassoulet into each Of 4 large

soup plates and garnish with fresh herb sprigs.

MAKES 4 SERVINGS

 

EACH 2-CUP SERVING CONTAINS APPROXIMATELY:

CALORIES: 155 FAT: negligible CHOLESTEROL: 0 SODIUM: 15 mg CARBOHYDRATES: 27g

PROTEIN: 9 g

 

 

 

 

 

 

Source:

" Canyon Ranch Cooking "

Copyright:

" 1998 Canyon Ranch, Inc. "

 

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Per Serving (excluding unknown items): 357 Calories; 5g Fat (11.6% calories from

fat); 18g Protein; 63g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol; 1924mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : A classic French cassoulet consists of white beans cooked with a variety

of meats, such as lamb, duck, and sausages, usually left over from previous

meals during the week. It is cooked, covered, very slowly to marry all the

flavors. This vegetarian cassoulet varies enormously from the classic in that it

combines other beans with the traditional white beans instead of leftover

poultry and meat, and it is cooked uncovered and much more rapidly.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0