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1.
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Preheat oven to 400 degrees F.
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2.
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Reserve 4 of the garlic cloves.
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3.
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Microwave carrots, onions, garlic, green pepper, potato, until crisp.
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tender.
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I often use the technique of pre-cooking vegetables in the microwave to save a little time.
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After removing from microwave, salt and toss the vegetables with oil, then roast at 400 until somewhat carmelized, about 20 minutes.
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4.
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Decrease oven heat to 350.
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5.
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In an earthenware (or Corning-ware) casserole, toss the beans, vegetables, diced tomatoes, herbs de Provence, thyme, red wine, bacon and tofu dogs and 1/2 cup broth.
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6.
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Cover casserole with a tight fitting lid and bake an hour or more.
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I usually go about an hour and a quarter.
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7.
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Add more broth if needed to during the baking time to keep the beans from burning.
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8.
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Mince the reserved garlic cloves.
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9.
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Combine garlic with the bread crumbs, minced parsley, cheese and 1.
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teaspoon olive oil.
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I do this in the food processor.
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10.
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Increase oven heat to 400 degrees F.
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11.
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Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
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12.
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Return uncovered casserole to the oven and bake about 15 minutes, or.
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until a golden crust has formed.
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13.
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Break up the crust and stir it into the cassoulet.
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I add a little extra.
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broth too at this point.
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14.
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Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
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15.
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Return uncovered dish to the oven and bake until the second and final.
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crust has formed.
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16.
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Cool a little bit, then serve.
