Cassoulet Forestiere Recipe

Name: Cassoulet Forestiere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried white or cannellini beans; 1/2 oz. dried morel mushrooms; 1/2 oz. dried bolete and/or chanterelle mushrooms; 5 Tbs. olive oil, divided; 2 medium leeks, white parts quartered and finely chopped (3 cups); 4 medium carrots, cut into 1/4-inch dice; 1 tsp. dried thyme; 6 cloves garlic, minced, divided (2 Tbs.); 1 15.5-oz. can chopped tomatoes; 2 bay leaves; 1 1/2 tsp. salt; 4 cups fresh breadcrumbs

Servings: persons

2 cups dried white or cannellini beans
1/2 oz. dried morel mushrooms
1/2 oz. dried bolete and/or chanterelle mushrooms
5 Tbs. olive oil, divided
2 medium leeks, white parts quartered and finely chopped (3 cups)
4 medium carrots, cut into 1/4-inch dice
1 tsp. dried thyme
6 cloves garlic, minced, divided (2 Tbs.)
1 15.5-oz. can chopped tomatoes
2 bay leaves
1 1/2 tsp. salt
4 cups fresh breadcrumbs

1
Place beans in large bowl; cover with water.
2
Soak 6 hours, or overnight.
3
Drain.
4
Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes.
5
Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.
6
Heat 2 Tbs.
7
oil in Dutch oven over medium heat.
8
Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown.
9
Stir in thyme and 1 Tbs.
10
garlic; cook 30 seconds.
11
Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil.
12
Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary.
13
(Mixture should be a little soupy.)
14
Add salt, and add pepper to taste; cook 5 to 10 minutes more.
15
Let stand 30 minutes.
16
Heat remaining 3 Tbs.
17
oil in skillet over medium heat.
18
Add remaining 1 Tbs.
19
garlic; warm 1 minute, or until garlic turns opaque.
20
Remove from heat; stir in breadcrumbs.
21
Preheat oven to 350F.
22
Remove bay leaves from bean mixture, and spread breadcrumbs over top.
23
Bake 30 minutes, or until breadcrumbs are golden brown.

1660

kcal

Calories

131

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried white or cannellini beans, 1/2 oz. dried morel mushrooms, 1/2 oz. dried bolete and/or chanterelle mushrooms, 5 Tbs. olive oil, divided, and more.

Yes, Cassoulet Forestiere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet Forestiere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions