Comforting and satisfying, this cassoulet is full of good things. Beans, squash and mushrooms cook until tender in a delicious vegetable broth. Baked until golden, this is a hearty dish.
4 tbsp. olive oil
1 large onion, chopped
7 garlic cloves, minced
2 celery stalks, chopped
3 1⁄2 qt. vegetable stock
4 cups dry gigante beans or other large white bean, rinsed and soaked
2 oz. dried porcini mushrooms
1⁄2 cup roasted tomato sauce
1⁄4 cup mixed fresh herbs
3 cups cremini mushrooms, sliced
2 lb. butternut squash, diced 1-in. cubes
1 cup fresh breadcrumbs
2 tbsp. butter, melted
- In a large, oven-proof pot, heat 2 tbsp. oil and sauté onions, garlic, and celery until soft.
- Stir in 9 cups stock, add beans and cover. Simmer until beans are almost tender, about 1 1⁄2 hr. or until almost soft.
- While beans are simmering, reconstitute porcini mushrooms with 1 cup boiling water. Strain and set liquid aside. Coarsely chop mushrooms.
- Add strained liquid, porcini, tomato sauce, and fresh herbs to the pot and season to taste. Pour in remaining stock, as needed.
- In a large pan , heat remaining oil and quickly sauté cremini mushrooms and squash and add to pot with beans.
- Transfer to oven. Bake at 350° F. 30 min. until vegetables are tender.
- Sprinkle breadcrumbs over beans; drizzle butter on top. Cook until top is golden brown. Serve with a crusty baguette.