Rustic Vegetable and Gigante Bean Cassoulet
Large Greek beans baked with root vegetables and a savory leek base.
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Ingredients
- 1 pound Dried Gigante beans (soaked overnight)
- 1/2 cup Extra virgin olive oil
- 2 pieces Large leeks (white and light green parts only, sliced)
- 3 pieces Carrots (peeled and diced)
- 2 pieces Parsnips (peeled and diced)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 3 cups Vegetable broth
- 1 teaspoon Dried Greek oregano
- 1 piece Fresh rosemary sprig
- 1/2 teaspoon Smoked paprika
- 1/4 cup Fresh parsley (chopped)(optional)
Instructions
- 1
Boil the soaked Gigante beans in a large pot of unsalted water for 45 minutes until tender but not falling apart; drain and set aside.
- 2
Preheat your oven to 375°F (190°C).
- 3
In a large oven-safe Dutch oven, heat the olive oil over medium heat and sauté the sliced leeks until softened and translucent.
- 4
Add the carrots, parsnips, and garlic to the pot, cooking for another 8 minutes until the vegetables begin to slightly brown.
- 5
Stir in the tomato paste and smoked paprika, cooking for 2 minutes to caramelize the sugars and deepen the flavor.
- 6
Add the cooked beans, vegetable broth, oregano, and rosemary sprig; season generously with salt and black pepper.
- 7
Cover the pot and bake in the oven for 45 minutes, then remove the lid and bake for an additional 15 minutes to allow the top to crisp and the sauce to thicken.
- 8
Discard the rosemary sprig and garnish with fresh parsley and a drizzle of raw olive oil before serving.
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