Cassoulet Vert

feastingathome.com

Stuart

3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained (or scroll down for Instant Pot Dry beans)

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, rough chopped

1 cup veggie broth or chicken stock

1 teaspoon salt

pepper to taste

1 teaspoon dried herbs de Provence (or sub dried thyme or rosemary)

subheading: Lemony Kale “Pesto”:

2 cups lacinato kale, packed (about 1 small bunch, stems removed)

½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both

2 cloves garlic

zest and juice from one medium lemon

¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out)

¼ cup olive oil

¼ cup water (or more, just to get this into a thick “paste”)

1 teaspoon salt

Garlicky Bread Crumbs or Croutons

1 to 2 slices bread, torn into little pieces

2 to 3 tablespoons olive oil

1 to 2 garlic cloves, smashed

pinch salt

Garnish: garlicky bread crumbs, shaved pecorino cheese or parmesan, or try a soft poached egg, avocado, or crumbled goat cheese.

subheading: Instant Pot White Beans:

1 pound dry white beans ( soaked 8 to 24 hours- see notes)

2 tablespoons olive oil

1 onion diced

4 garlic cloves, rough chopped

4 cups veggie or chicken stock

1 cup water

2 teaspoons salt

½ teaspoon pepper

2 bay leaves

2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

Directions at feastingathome.com

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