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Fall Pumpkin Chili Instant Pot Recipes
Picture of Steve Smith

Steve Smith

Vegetarian Cassoulet Melissa R.at Epicurious

  1. For cassoulet
    1. 3 medium leeks (white and pale green parts only)
    2. 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
    3. 3 celery ribs, cut into 1-inch-wide pieces
    4. 4 garlic cloves, chopped
    5. 1/4 cup olive oil
    6. 4 thyme sprigs
    7. 2 parsley sprigs
    8. 1 Turkish or 1/2 California bay leaf
    9. 1/8 teaspoon ground cloves
    10. 1 pound pre-cooked Chili Smith Cannellini beans, Hutterite Soup, Green Flageolet, or Tarbais Of Lodi
    11. 1-quart water
  2. For garlic crumbs:
    1. 4 cups coarse fresh bread crumbs from a baguette
    2. 1/3 cup olive oil
    3. 1 tablespoon chopped garlic
    4. 1/4 cup chopped parsley

Preparation:

  1. Make Cassoulet:
    1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
    2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  2. Make garlic crumbs while cassoulet simmers:
    1. Preheat oven to 350°F with rack in middle
    2. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
    3. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  3. Finish cassoulet:
    1. 1. Discard herb sprigs and bay leaf. Mash some of the beans in a pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Yield Makes 4 to 6 servings Active Time 30 min Total Time 1 1/4 hr.

Per serving: 516 calories, 23g fat (3g saturated), 0mg cholesterol, 370mg sodium, 64g carbohydrates, 12g fiber, 16g protein

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