Garbanzo cassoulet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----Beans----- | ||
| 1½ | cup | Garbanzos -- (dry) |
| 7 | cups | Water |
| 1 | small | Onion -- peeled (whole) |
| 4 | Whole Cloves | |
| 2 | Cloves Garlic | |
| 1 | Inch Slice Fresh Ginger | |
| 1 | cup | Carrots -- cubed ---Sauce----- |
| 2 | tablespoons | Oil |
| 1 | cup | Chopped Onion |
| 1 | tablespoon | Garlic -- minced |
| 6 | mediums | Tomatoes |
| 2 | cups | Tomato Sauce |
| 1½ | cup | Water |
| 1 | teaspoon | Dry Basil |
| 1 | teaspoon | Thyme |
| Salt And Pepper -- to taste ---Topping----- | ||
| 2 | tablespoons | Oil |
| ½ | cup | Parsley |
| 2 | cups | Bread Crumbs |
Directions
Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.
Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl.
Set aside.
Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle ⅓ of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and
sprinkle another ⅓ of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top.
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