Thursday, January 10, 2008

Veggie Cassoulet

My friend Anna made this dish for me when she had me over for lunch a few weeks ago and since then, I have prepared this twice! With that being said, I didn't take the above picture because I ate it too fast to be able to take one...OINK...Instead, I snaked the above photo from Epicurious, where incidentally this delicious recipe came from.

Veggie Cassoulet

Makes four servings

2 Tbsp olive oil
2 zucchini, chopped
2 celery stalks
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, pressed
1 can (14 oz) diced tomatoes, drained
3 cups drained canellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices gluten free toast (I used Genuine Bavarian Gluten Free Whole Grain Bread that can be found at your local Whole Foods or Natural Food Store)

*I also added one package of shitake mushrooms, some fresh chopped sage, and for the tomatoes I choose a can that also included chiles for a little kick!

Heat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Four minutes into it add the shitake mushrooms. After veggies are soft, mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme, sage and bay leaves in a 2qt baking dish. Bake until golden brown, about 30 minutes. Remove bay leaves and serve warm with toast on the side.


Moselle said...

Wow, this blog is awesome. I'm so glad I contacted you. Thanks for all the help.

m.a. said...

First off, yummy!

And secondly, sorry for not linking you to the new site. I misread my list! I fixed it!