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1
Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
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2
Preheat oven to 325 degrees F.
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3
Reserve 5 of the garlic cloves.
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4
In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
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5
In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
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6
Cover casserole with a tight fitting lid and bake for about one hour.
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7
Add more liquid if needed to keep the beans from burning.
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8
Mince the reserved garlic cloves.
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9
Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
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10
Increase oven heat to 400 degrees F.
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11
Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
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12
Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
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13
Break the crust and stir it into the cassoulet.
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14
Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
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15
Return uncovered dish to the oven and bake until the second and final crust has formed.
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16
Then serve.
