Bean Cassoulet
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Bean Cassoulet
  Beans    Cassoulet  
Last updated 6/12/2012 1:07:44 AM. Recipe ID 33874. Report a problem with this recipe.
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      Title: Bean cassoulet
 Categories: Veggie, Main dish
      Yield: 6 Servings
 
  1 1/2 c  Navy beans
      7 c  Water
      1 md Onion
      4    Cloves whole
      3 tb Garlic clove minced
      1 c  Carrots cubed
      1 c  Bread crumbs
      2 tb Olive oil
      1 c  Onion chopped
     48 oz Tomato canned
     16 oz Tomato Sauce, canned
      1 ts Basil
      1 ts Thyme, ground
      1    Fresh ginger root
 
  Soak beans overnight.  Peel onion and leave whole. Stick the cloves
  into it.  In a large pot put in the beans, onion with cloves, 1 tbs
  garlic, and 4" peeled ginger root. Cover and cook medium to high
  until beans are tender.  Add the carrots and cook another 20 minutes.
  Throw out the onion and ginger root.  Retain 1 1/2 cups of the
  liquid. In a fry pan saute the chopped onion and 2 tbs garlic. Add
  the bean liquid 1 1/2 cups, chopped tomatoes, tomato sauce, basil,
  thyme. Bring to boil, low heat and simmer about 45 minutes. Preheat
  oven to 350 deg. In a baking casserole dish combine 1/2 of the bean
  mixture and 1/2 of the tomato mixture. Cover evenly with 1/2 the
  bread crumbs. Add rest of mixture and cover with bread crumbs.
  OPTIONAL COVER TOP WITH A LITTLE GRATE PARMESAN CHEESE. Bake 20
  minute then 5 under broiler until top crusty brown.
  




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Recipe ID 33874 (Apr 03, 2005)

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