Vegetarian Cassoulet

Published by on January 2011


  • 1/2 cup shallots (chopped)
  • 4 medium carrots (halved lengthwise and cut into 1-inch wide pieces)
  • 3 celery ribs (cut into 1-inch wide pieces)
  • 5 garlic cloves (chopped)
  • 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 bay leaf
  • 1/8 teaspoon ground cloves
  • 2 pounds cooked cannellini beans (equals 2 cups dry, uncooked beans)
  • 1 3/4 to 2 pounds cooked butternut squash (roasted and mashed)
  • 1/2 cup sun-dried tomatoes (re-hydrate with 1-inch boiling water; let sit 5 minutes)
  • 3 1/2 cups water
  • 4 cups coarse fresh bread crumbs from french bread
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley
  • 1 teaspoon apple cider vinegar (or more to taste)
  • sea salt
  • fresh-ground black pepper



  1. Cook shallots, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, squash, and tomatoes, followed by water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 45 minutes.
  2. To make the garlic crumbs while cassoulet simmers:
  3. Preheat oven to 350°F with rack in middle.
  4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  5. Cool crumbs in pan, then return to bowl and stir in parsley.
  6. Discard herb sprigs and bay leaf. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs and stir in shallot and sweet onion confit.