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1
BEANS.
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2
Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
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3
Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
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4
Drain and discard the onion with cloves and parsley sprigs. Set aside.
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5
SAUCE.
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6
In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
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7
Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
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8
TOPPING.
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9
In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
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10
Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
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11
AT LAST.
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12
Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
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13
Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
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14
Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
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15
Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
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16
Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.
