Side Pannel
White Bean-And-Sage Cassoulet
White Bean-And-Sage Cassoulet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 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
Directions
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.
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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