Stewed Big Bean Cassoulet | James Beard Foundation
Chock full of beans and vegetables, this meatless version of cassoulet doesn’t disappoint. To make it truly vegetarian, substitute vegetable broth for the lobster and chicken stock.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped garlic
- 4 cups chicken stock
- 8 cups lobster stock (or additional chicken stock)
- 2 cups gigante beans, soaked overnight
- 5 tablespoons chopped thyme, divided
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced fennel
- 1/2 cup diced onions
- 3/4 cup butter, divided
- 2 tablespoons ground fennel
- 2 tablespoons ground coriander
- 1 cup panko
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