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March 2019

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Bean Cassoulet Recipe

Bean Cassoulet recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bean Cassoulet recipe  PDF


1 1/2 c Navy beans
7 c Water
1 md Onion
4 ea Cloves whole
3 tb Garlic clove minced
1 c Carrots cubed
1 c Bread crumbs
2 tb Olive oil
1 c Onion chopped
48 oz Tomato canned
16 oz Tomato Sauce, canned
1 ts Basil
1 ts Thyme, ground
1 ea Fresh ginger root
Soak beans overnight. Peel onion and leave whole. Stick the cloves into it. In a large pot put in the beans, onion with cloves, 1 tbs garlic, and 4 peeled ginger root. Cover and cook medium to high until beans are tender. Add the carrots and cook another 20 minutes. Throw out the onion and ginger root. Retain 1 1/2 cups of the liquid. In a fry pan saute the chopped onion and 2 tbs garlic. Add the bean liquid 1 1/2 cups, chopped tomatoes, tomato sauce, basil, thyme. Bring to boil, low heat and simmer about 45 minutes. Preheat oven to 350 deg. In a baking casserole dish combine 1/2 of the bean mi ture and 1/2 of the tomato mi ture. Cover evenly with 1/2 the bread crumbs. Add rest of mi ture and cover with bread crumbs. OPTIONAL COVER TOP WITH A LITTLE GRATE PARMESAN CHEESE. Bake 20 minute then 5 under broiler until top crusty brown.

Bean Cassoulet recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
810 people have voted
Last Reviewed on 2019-03-25



Monday, Mar 25 2019 Download & Print Bean Cassoulet recipe  PDF   Casserole recipes RSS   New

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1/4 c Olive oil 2 md Onions roughly chopped 2 tb Minced garlic 1 ts Salt or as desired 1/2 ts Ground white pepper 1/4 ts Mace 1 tb Chopped fresh thyme leaves 1 lb Cottage cheese 1 lb Hoop, pot or ricotta cheese 1 lb Mozzarella cheese, grated or shredded 6 Eggs lightly beaten HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mi ture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mi well, add the eggs and mi to incorporate. Stuffing can be stored, covered, in the refriger...

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