Fall Herb Cassoulet

October 7th, 2011 § 0 comments

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds heirloom beans, pre soaked and par boiled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 tablespoons fresh marjoram leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs and seasonings and stir well. Cook about 25-30 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

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