Fall Cassoulet

Mushrooms, and beans casserole.

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Prep Time 20

Cook Time 7

Soak Time 8

Course Dinner

Cuisine American, French

Servings people

Calories 251 kcal

Equipment

1 Slow Cooker

Ingredients

1/2 lb Cannelli Beans Picked, Rinsed, Soaked overnight
1 ea Yellow onion Peeled, Diced
1-2 cups Veggie Broth
2 ribs Celery Washed, Diced
1 ea Carrot Peeled, Diced
3 cloves Garlic peeled, minced
1/2 cup White Wine
4 sprigs Thyme Fresh
1 oz Porcini Mushrooms Dried
8 oz Cremini Mushrooms Cleaned, chunked to 3/4"
1 tbsp Neutral oil

Instructions

Soak porcini mushrooms in 3 cups very hot water for about 20 minutes.
Remove mushrooms from water, squeezing over bowl to extract liquid.
Finely chop rehydrated mushrooms; set aside
Strain soaking water via coffee filter set into a fine wire mesh strainer. Reserve
Add the beans and mushroom soak water to the slow cooker; set to high and bring to a simmer. Add veggie stock to cover, if necessary
In a cast-iron skillet over medium heat heat the oil to a spider,
Add the mirepoix and mushrooms to the skillet, and cook until the onions are soft and translucent and start to take color; add the garlic and cook until fragrant; thence, add to the beans.
Deglaze the skillet with the wine; scraping the fond up. Then add to the beans. Add the thyme on top of the beans; Lid up the slow cooker
Set slow cooker to low, and cook until the beans start to break down; ~ 5-6 hours.
Taste, season, and balance flavor
Serve with crusty bread and a side salad

Notes

I've written this to use a slow cooker and portioned this as a cook for two.

One can use a heavy cast iron cooker and slow cook this in the oven at ~ 275.

Nutrition

Calories: 251kcalCarbohydrates: 25gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 253mgPotassium: 605mgFiber: 6gSugar: 2gVitamin A: 475IUVitamin C: 4mgCalcium: 88mgIron: 3mg

Keyword Beans, Braised, Mushroom