Ingredients

The following ingredients have 4 Servings
  • 4 15 oz cans of cannellini beans
  • 2 tbs avocado oil
  • 3 medium leeks (white and light green parts sliced into ½ inch pieces)
  • 5 carrots (peeled and chopped)
  • 4 celery stalks (chopped)
  • 2 cloves garlic (minced)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups water or broth
  • 3 cups bread crumbs (gluten free or whole wheat)
  • 1 tbs olive oil
  • 1/8 tsp garlic powder
  • dash of salt and pepper

Instruction

  • In a large pot, saute the leeks, carrots, celery, and garlic in the avocado oil with the thyme and bay leaf over medium-low heat, covered, until veggies are beginning to get tender (about 10 minutes). Stir occasionally.
  • Add the beans, salt, pepper, and water to the pot. Bring to a simmer over medium heat, then turn the heat down to medium low and simmer gently, partially covered, for 25 minutes.
  • While the cassoulet is simmering, preheat the oven to 350 degrees. Toss the bread crumbs with the olive oil, garlic powder, salt and pepper. Spread the mixture in an 8 by 8 inch baking pan and toast it in the oven for about 15 minutes, until golden and crisp. Stir once or twice during the 15 minutes.
  • When the cassoulet is finished cooking, taste it and add more salt and pepper if needed. Remove the bay leaf and fresh thyme. Sprinkle with bread crumbs just before serving.