With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.
Make-Ahead: You can prepare the beans, roast the potatoes, purée the onion, and sauté the kale, and refrigerate each separately in covered containers up to two days before assembling, baking, and serving. Warm each component, or allow to come to room temperature, before assembling and baking the cassoulet.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this at Christmas and it was requested again at Easter. It was easy to adapt to be both vegan and gluten free.
I was disppointed in this recipe. The beans and potatoes ended up overcooked and mushy, and the finished dish just seemed bland. Too much work for too little reward.
Great dish, will make again. Will use more kale next time. Substituted sambal oelek for jalapeños - and used 3x as much.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?