Monday, February 22, 2010

White Bean Cassoulet with Greens

Another recipe by Tanya Petrovna of Native Foods Cafe
This recipe does take a little time to cook, but it is so worth it! It was really good, and will make for some great leftovers too (it made a ton!). It is also really cost efficient, because the base of this recipe is dried beans, and if you get them from the bins at your local health food store, they are only about $1.50 or so a pound! I just got this recipe from the awesome cooking class I took in LA this past weekend.
ENJOY
White Bean Cassoulet with Greens
What you Need:
1 lb. dried navy beans
2 yellow onions
3 carrots
2 celery stalks
1/4 cup olive oil
1/4 tsp. thyme leaves (can use dried or fresh)
4 bay leaves
8 cups cold water (it is important that the water is cold)
2 tsp. salt
4 vegan 'sausages' (I used Tofurky brand Italian vegan sausages)
2 Tbsp Olive Oil
4-6 cloves of minced garlic, depending on size
1 cup chopped fresh Italian parsley
10 cups of baby spinach
To Make:
Rinse Navy Beans and remove any stones or broken beans. Chop the onion, celery, and carrots into 1/4 inch pieces.
In a large soup pot heat olive oil and add the onion, celery, and carrots. Saute until golden brown and softened.
Add cold water, beans, bay leaves, and thyme. DO NOT ADD ANY SALT TO THE BEANS UNTIL THEY ARE FULLY COOKED.IT WILL AFFECT THEM COOKING CORRECTLY! Bring to a boil, and then simmer uncovered for about 1 1/2 hours, stirring about every 20 minutes.
While beans are cooking, cut the sausages on a bias into 1 inch pieces, then cut those pieces in half. Heat 2 Tbsp. Olive Oil in a skillet and brown the sausages well. When the beans are just about done, add the sausages, parsley and garlic, and simmer another 10 minutes.
Place some baby spinach in the bottom of a bowl and ladle in the cassoulet. Season with salt and pepper to taste, and top with a little garnish of extra parsley.

1 comment:

  1. Okay, you outdid yourself on this one-this picture belongs on the front of a magazine. I love it:)

    ReplyDelete