StoveTop Cassoulet
(from from “Vic’s Veggie Recipes)
A great way to use greens such as Swiss chard, escarole, collards, mustard greens, or kale.
- 1 lb. green onions, chopped finely
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 lb. small potatoes or 3 C. diced potatoes
- 1 tsp. dried rubbed sage
- 1 tsp. dried marjoram OR oregano
- 1 tsp. dried thyme
- 1 C. dry red wine – 2 to 3 C. baby carrots
- 1 Tbsp. minced garlic
- 1 1/2 C. vegetable bouillon
- 6 C. cooked white pea or navy beans (3 to 4 15 oz. Cans, rinsed & drained)
- 2 to 3 C. packed chopped fresh Swiss Chard
- 3 C. good, coarse bread crumbs
Note: you can substitute escarole, collards, mustard greens, or kale for Swiss chard
Heat olive oil & 1 Tbsp. butter in saucepan, add onion & cook on medium-low until transparent. Add potatoes & coat with butter & oil. Cover & cook for 5 minutes; salt and cook for 10 more minutes. Stir in herbs, wine, carrots and garlic. Cover & cook for 15 minutes over low heat. Add bouillon & beans, bring to boil. Lower heat, cover & cook until potatoes and carrots are completely tender (about 25 minutes). Taste for adding salt & freshly ground black pepper. Stir in Swiss Chard, cover & remove from heat. Let it sit for 10 minutes before serving. Meanwhile, melt remaining Tbsp. of butter in medium skillet, add bread crumbs, sauté over medium heat for about 10 minutes or until toasted. Serve atop the hot cassoulet.
Yield: 6 servings Prep Time: 1 1/2 hours after beans are cooked (15 min. of work)
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