Mixed Bean Cassoulet
Recipe from Heart-Healthy Living

This bean casserole, a meatless rendition of the classic French cassoulet, is very high in soluble fiber, the kind that may help lower cholesterol.


Mixed Bean Cassoulet

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Servings: 6 servings
Prep Time: 45 mins
Total Time: 3 hrs 30 mins
Related Categories: French Cassoulet, Healthy Cooking, Healthy Lunches, Heart Healthy, Low Calorie, Low Calorie Dinners, Low Fat, Vegetarian, Vegetarian Beans and Lentils
 
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Ingredients
  • 3/4  cup
    dry Great Northern beans
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  • 3/4  cup
    dry pinto beans
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  • 1/2  cup
    dry garbanzo beans
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  • 1/2  cup
    chopped celery
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  • 1/2  cup
    chopped onion
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  • 1/2  cup
    chopped carrot
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  • 1  tablespoon
    olive oil
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  • 3 1/2  cups
    vegetable broth
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  • 1/4  cup
    water
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  • 2/3  cup
    dried porcini mushrooms
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  • 1/4  cup
    bottled roasted red sweet peppers, chopped
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  • 1/4  cup
    oil-packed dried tomatoes, drained and snipped
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  • 2  tablespoons
    roasted garlic puree
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  • 1 
    bay leaf
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  • 1/4  teaspoon
    dried thyme, crushed
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  • 1/4  teaspoon
    dried oregano, crushed
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  • 1/4  teaspoon
    black pepper
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  • 2  cups
    soft sourdough bread crumbs
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  • 2  tablespoons
    butter or margarine, melted
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  • 1  clove
    garlic, minced
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Directions
1.
Rinse beans. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
2.
In the same Dutch oven cook the celery, onion, and carrot in hot oil over medium heat about 5 minutes or just until vegetables are tender. Add the drained beans, vegetable broth, the 1/4 cup water, and dried mushrooms. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
3.
Stir in the roasted red peppers, dried tomatoes, garlic puree, bay leaf, thyme, oregano, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until beans are tender and most of the liquid is absorbed. Discard bay leaf.
4.
Transfer the bean mixture to a 2-quart casserole. In a small bowl combine the bread crumbs, melted butter, and garlic. Sprinkle over bean mixture. Bake, uncovered, in a 350 degree oven for 15 to 20 minutes or until bread crumbs are lightly toasted.
Nutrition information
Calories 359, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 10 mg, Sodium 674 mg, Carbohydrate 53 g, Total Sugar 6 g, Fiber 13 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 10%, Iron 20%. Exchanges: Starch 3.5, Lean Meat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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