I was poking around a cooking site this evening and came across a mention of cassoulet. Cassoulet traditionally contains meat, but it triggered a memory of a meal I made many months ago from this vegetarian recipe:
recipe detail | OregonLive.com
Vegetarian Cassoulet
Published March 17, 2009
Makes 4 to 6 servings
Ingredients
Cassoulet
3 medium leeks (white and pale green parts only)
1/4 cup olive oil
4 medium carrots, halved lengthwise and cut crosswise into 1-inch pieces
3 celery ribs, cut crosswise into 1-inch pieces
4 cloves garlic, chopped
4 sprigs thyme
2 sprigs parsley
1 bay leaf
1/8 teaspoon ground cloves
Salt and freshly ground black pepper
3 15-ounce cans cannellini or Great Northern beans, rinsed and drained
1 15-ounce can diced tomatoes, drained
1 14 1/2-ounce can vegetable broth, plus enough water to make 4 cups
Garlic crumbs
2 tablespoons olive oil
4 cups coarse fresh bread crumbs
1 tablespoon chopped garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan (optional)
Instructions
To make cassoulet: Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Heat the olive oil in a large heavy pot set over medium heat. Add leeks, carrots, celery, garlic, thyme sprigs, parsley sprigs, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and golden, about 15 minutes. Stir in beans, tomatoes and vegetable broth diluted with water. Bring to a boil, reduce heat and simmer, partially covered and stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
To make garlic crumbs: Heat oil in a large sauté pan over medium-high heat. Add bread crumbs, garlic, salt and pepper. Cook, stirring, until crumbs are crisp and golden, about 12 to 15 minutes. Allow crumbs to cool, then stir in parsley and parmesan.
To finish cassoulet, discard herb sprigs and bay leaf. Mash some of beans in the pot with a potato masher or back of a spoon to thicken broth. Season with additional salt and pepper. Divide cassoulet among bowls and sprinkle with garlic crumbs before serving.
Adapted from Melissa Roberts, Gourmet Magazine, March 2008