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home > recipes > vegetables > cassoulet
Cassoulet 3 c great northern beans 1 strip Kombu 9 c water 1 c medium diced white onions 1 c medium diced celery 2 large carrots, cut into rectangles 5 cm (2 in) long and 1/2 cm (1/4 in) thick 1 c sliced shiitake mushrooms 1/2 c sweet white miso 3 T mirin 2 T mustard 1 T minced garlic 2 t thyme 1 T olive oil 4 c whole wheat bread crumbs 1 c minced parsley 1 c finely grated mozarella cheese (or soy mozarella, if this is your preference) Wash beans; pressure cook with Kombu and water for 1 1/2 hours. Drain beans, discard Kombu and reserve stock. Saute onion, celery, mushrooms, garlic, and thyme in olive oil for 10 minutes. Stir into beans with miso, mirin, and mustard. Add enough stock to moisten beans. Steam carrots. Pour beans into casserole dish; cover with carrots. Mis bread crumbs, parsley, and mozarella. Sprinkle over carrots. Cover tightly and bake at 175 deg (approximately 350 degrees Fahrenheit) for 1 to 1 1/2 hours. Serve with salad!! Enjoy!!

Cassoulet


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keyword: cassoulet
ethnicity: french
recipes for vegetables
recipes by dave
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(posted April 16, 1995)

Cassoulet

3 c great northern
beans
1 strip Kombu
9 c water
1 c medium diced white onions
1 c medium diced
celery
2 large carrots, cut into rectangles 5 cm (2 in)
long and 1/2 cm (1/4 in)
thick
1 c sliced
shiitake mushrooms
1/2 c
sweet white miso
3 T
mirin
2 T mustard
1 T minced
garlic
2 t
thyme
1 T
olive oil
4 c whole
wheat
bread crumbs
1 c minced
parsley
1 c finely grated mozarella
cheese (or soy mozarella, if this is your
preference)

Wash
beans; pressure cook with Kombu and water for 1 1/2 hours. Drain
beans, discard Kombu and reserve stock. Saute onion,
celery, mushrooms,
garlic, and thyme in
olive oil for 10 minutes. Stir into beans with
miso,
mirin, and mustard. Add enough stock to moisten beans. Steam
carrots. Pour
beans into casserole dish; cover with carrots. Mis bread
crumbs,
parsley, and mozarella. Sprinkle over carrots. Cover tightly
and
bake at 175 deg (approximately 350 degrees Fahrenheit) for 1 to 1 1/2
hours. Serve with salad!! Enjoy!!


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