Veggie Cassoulet Recipe
- 2/3 cup dried great Northern or navy beans
- 4 1/2 cups water
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 leeks, white part only, thinly sliced
- 4 frozen vegetable-and-grain breakfast links, thawed and sliced
- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 2 large carrots, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry-packed sun-dried tomatoes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup fresh whole-wheat bread crumbs
- Rinse beans and discard any stones or shriveled beans.
- In a medium saucepan, combine beans and 3 cups of the water. Let soak overnight. Drain. Return beans to the pan. Add onions, garlic, and remaining 1 1/2 cups of water. Heat to boiling over high heat. Reduce heat to low, cover, and simmer 1 hour. Remove from heat. Stir in leeks, breakfast links, roasted peppers, carrots, salt, and black pepper.
- While beans are cooking, soak tomatoes in hot water 10 minutes, or until soft. Drain, reserving soaking liquid. Chop tomatoes.
- Preheat the oven to 325 degrees F (160 degrees C). Coat a 2-quart (30 x 19-cm) baking dish with nonstick spray.
- Stir tomatoes and soaking liquid into bean mixture. Spoon into the prepared baking dish. Sprinkle with rosemary. Top with bread crumbs. Bake 1 hour, or until carrots are tender and bread crumbs are golden brown.
