This is an interesting meal. It makes a lot of a very high-fiber meal. I would only recommend making it once per year.

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Vegetarian Cassoulet with Bean Sausages

Prep Time4 30

Cook Time2

Total Time6 30

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans, Stews

Servings: servings

Calories: 312kcal

Ingredients

½ lb cassoulet beans
3 tbsp olive oil
1 bulb fennel cleaned and sliced
1 large leek cleaned and thinly sliced
4 cloves garlic minced
1 large yellow onion chopped
3 stalks celery diced
3 large carrots diced
½ tsp salt
1 tsp smoked paprika
15 oz diced tomatoes
1 tbsp tomato paste
1 tbsp miso
1 farcelette or dried herb bundle with bay leaf
3-4 sprigs sage thyme, sage, rosemary
2 cups vegetable stock
6 bean sausages optional yet important

Instructions

Make the bean sausages the day before. Store in the fridge to firm up.
Soak beans all day in salted water. Drain and add water to a medium saucepan. Add the beans and bring to a gentle boil and then turn down to low. Check after 20 minutes and if the beans are getting relatively soft, turn off the heat and set aside. You want to soften the beans substantially but not fully cook them.
½ lb cassoulet beans
Preheat the oven to 350ºF.
In a Dutch oven, cook the vegetables with plenty of olive oil over medium-high with just a pinch of salt until softened and starting to take on some brown color, 5-8 minutes.
3 tbsp olive oil, 1 bulb fennel, 1 large leek, 4 cloves garlic, 1 large yellow onion, 3 stalks celery, 3 large carrots, ½ tsp salt
Add 1 tsp smoked paprika and stir. Add the tomato paste and miso and mix well. Add the tomatoes and cook for a bit longer until everything is well-combined.
1 tsp smoked paprika, 1 tbsp tomato paste, 1 tbsp miso, 15 oz diced tomatoes
Add the vegetable stock, farcelette (dried herb bundle) and the fresh herb sprigs. Mix. Add the drained, soaked beans. Bring to a simmer, ensuring there is plenty of liquid to cover the beans and allow absorption for the beans. Add a bit of vegetable stock or water if needed.
1 farcelette, 2 cups vegetable stock, 3-4 sprigs sage
Once simmering well, cover and transfer to the preheated oven. Bake, covered, for 1-2 hours. Check every 30 minutes or so to ensure the beans are well-covered in liquid and then, after an hour, the doneness of the beans. Beans should cook in about 60-90 minutes.
As the beans approach being done, prepare the sausages. Slice on a diagonal into 1” or ½” pieces. Pan-fry in a few tbsp oil until they’ve developed a nice crust.
6 bean sausages
Once beans have cooked, uncover the dish and add the fried sausages on top. Gently press sausage pieces into the soup. Bake, uncovered, for another 15-30 minutes to allow the sausages to flavor-meld with the soup and for some of the remaining liquid to cook off.
Remove from the oven and carefully remove the herb bundle and herb sprigs. Allow to cool some and then serve with a crusty bread.

Notes

Serves 8

Nutrition

Nutrition Facts

Vegetarian Cassoulet with Bean Sausages

Amount Per Serving

Calories 312 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 201mg67%

Sodium 927mg40%

Potassium 940mg27%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 9g10%

Protein 16g32%

Vitamin A 5392IU108%

Vitamin C 16mg19%

Calcium 172mg17%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.