Description
This easy French vegetarian cassoulet recipe is packed with white beans, leeks, mushrooms and chard. It’s a cozy, comforting way to get your vegetables, especially on a more high brow holiday like New Year’s Eve. It’s a rare vegan main course that makes for a beautiful centerpiece that everyone will love.
Ingredients
- 2 Tablespoons Olive Oil Or Unsalted Butter
- 2 Medium Leeks, Halved And Thinly Sliced
- 2 Celery Ribs, Finely Diced
- 2 Medium Carrots, Peeled And Finely Diced
- 2 cloves (Large) Garlic, Minced
- 8 ounces, weight Cremini Or Baby Bello Mushrooms, Quartered
- 1 bunch Red Chard, Thinly Sliced
- 1 teaspoon Sea Salt
- ½ cups Dry Red Wine
- 2 cans (15 Oz. Size) Cannellini Or Great Northern Beans
- 1-½ cup Vegetable Broth
- 4 sprigs Thyme
- ⅓ cups Gluten-free Breadcrumbs Or Nut Crumbs (see Note)
Preparation
In a large cast iron or oven-proof skillet (a shallow Dutch oven will also work), heat the oil. Sauté the leeks, celery and carrot over medium-high heat until soft and beginning to brown, about 10 minutes. Add garlic and mushrooms; continue cooking until mushrooms have released their moisture and browned, about 5 minutes. Fold in chard and sauté until wilted, 2 minutes.
Season vegetables with sea salt and pour in the wine, scraping up any brown bits that may have formed on the bottom of the pan. Stir in the beans to incorporate. Pour the broth over the bean mixture and arrange the thyme sprigs on top. Bring to a simmer and cook, uncovered, over medium heat until the beans are soft and the liquid is mostly absorbed, 10 minutes. With the back of your spoon or a potato masher, smash a quarter of the beans to thicken the sauce.
Preheat the broiler. Sprinkle the cassoulet with the breadcrumbs and broil until golden brown. Serve warm alongside crusty bread or cauliflower mash.
