Bean cassoulet

Yield: 6 Servings

Measure Ingredient
1½ cup Navy beans
7 cups Water
1 medium Onion
4 eaches Cloves whole
3 tablespoons Garlic clove minced
1 cup Carrots cubed
1 cup Bread crumbs
2 tablespoons Olive oil
1 cup Onion chopped
48 ounces Tomato canned
16 ounces Tomato Sauce, canned
1 teaspoon Basil
1 teaspoon Thyme, ground
1 each Fresh ginger root

Soak beans overnight. Peel onion and leave whole. Stick the cloves into it. In a large pot put in the beans, onion with cloves, 1 tbs garlic, and 4" peeled ginger root. Cover and cook medium to high until beans are tender. Add the carrots and cook another 20 minutes.

Throw out the onion and ginger root. Retain 1½ cups of the liquid. In a fry pan saute the chopped onion and 2 tbs garlic. Add the bean liquid 1 ½ cups, chopped tomatoes, tomato sauce, basil, thyme. Bring to boil, low heat and simmer about 45 minutes. Preheat oven to 350 deg. In a baking casserole dish combine ½ of the bean mixture and ½ of the tomato mixture. Cover evenly with ½ the bread crumbs. Add rest of mixture and cover with bread crumbs.

OPTIONAL COVER TOP WITH A LITTLE GRATE PARMESAN CHEESE. Bake 20 minute then 5 under broiler until top crusty brown.

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