Baked Cassoulet Beans Provencale.
My Baked Cassoulet Beans Provencale makes a wonderful Holiday side dish and is also a delicious vegetarian main dish packed with nutrition and flavor. My Baked Cassoulet Beans Provencale is made with white runner beans, artichoke hearts, an aromatic mirepoix, plenty of soft goat cheese and a hefty dose of Herbes de Provence!
1/2 pound cooked white beans(Rancho Gordo has a great cassoulet bean) Cook the beans ahead of time in water, scallions, garlic, Aleppo pepper, bay leaf, salt and pepper. Set aside. Do not drain the broth.
1/4 cup extra virgin olive oil
4 cups chopped mirepoix ( organic, garlic, leeks, carrots and celery)
1 teaspoon dried lemon peel
2 Tablespoons dried Herbes de Provence(Burlap and Barrel has a good one)
Salt, pepper, Aleppo pepper to taste
1/4 cup dry sherry
4 ounces soft goat cheese(usually formed in logs)
1 jar baby artichoke hearts, drained and cut in half
2 cups organic chopped greens (like power greens or a single green is good too)
12 organic grape tomatoes, cut in half
1/2 cup shredded asiago parmesan cheese blend(or Italian blend)
Preheat oven to 350 degrees Fahrenheit
In a dutch oven, heat the oil to medium high
Add the mirepoix and sauté for 8-10 minutes
Add the seasonings and sherry
Stir in the beans and the bean broth
Blend in the goat cheese
Mix in the artichoke hearts and chopped greens
Top with the grape tomato halves and the shredded cheese blend
Cover the pot and transfer to oven, bake for 25 minutes
Uncover the pot, raise temperature to 400 degrees
Bake for another 10-15 minutes until the top is bubbly and browned.
Enjoy Baked Cassoulet Beans Provencale as a main dish or side to protein of choice!
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