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White Bean and Sage Cassoulet

2 ts Olive Oil
1 c Diced Carrot
1 c Fennel Bulbs; Chopped
1 c Diced Onion
6 Garlic Cloves; Minced
32 oz Cannellini Beans; Drained
1/4 c Low-Salt Chicken Broth
14 1/2 oz Tomato Wedges; Canned, Peeled
2 tb Fresh Sage; Thinly Sliced
2 sl French Bread; Diagonally Sliced
Vegetable Cooking Spray
Fresh Sage Leaves; Optional


Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; sauté 5 minutes. Spoon carrot mixture into an 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim cursts from bread. Cut bread into 1-inch cubes. Lightly coat cubes with cooking spray. Arrange bread cubes in a single layer over carrot mixture pressing cubes gently into mixture. cover mixture with foil, and bake at 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired.


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