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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook. | 2. Preheat oven to 325 degrees F. | 3. Reserve 5 of the garlic cloves. | 4. In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes. | 5. In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper. | 6. Cover casserole with a tight fitting lid and bake for about one hour. | 7. Add more liquid if needed to keep the beans from burning. | 8. Mince the reserved garlic cloves. | 9. Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil. | 10. Increase oven heat to 400 degrees F. | 11. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top. | 12. Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed. | 13. Break the crust and stir it into the cassoulet. | 14. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet. | 15. Return uncovered dish to the oven and bake until the second and final crust has formed. | 16. Then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	2	cups	dried	1444.8	267.675	90.773	5.074
bay leaf	1			-	-	-	-
red bell pepper	1		diced	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
garlic clove	12		peeled	-	-	-	-
potato	1		peeled diced	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
herbes de provence	1	teaspoon	crushed	-	-	-	-
thyme leaf	1/4	teaspoon	crushed dried	-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
vegetable stock	1 1/2	cups		16.575	3.083	0.7956	0.23199999999999998
salt pepper				-	-	-	-
breadcrumb	1	cup		-	-	-	-
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.