Bean & Leek Cassoulet

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

1 pound Great northern beans, dry
1 pound Carrots, chopped
2 ½ pounds New potatoes, sliced
8 ounces Leeks, chopped
1 cup Onions, medium, chopped
¼ cup Fresh garlic, minced
1 teaspoon Frozen mixed vegetables
1 teaspoon Salt
1 teaspoon Pepper

Biscuits
4 cups Self-rising flour
12 tablespoons Vegetable shortening
2 ½-3 cups Soymilk

Preparation

1. Soak beans overnight or two hours prior to preparation, cover beans with water and cook until tender (about 2 hours).
2. Sauté leeks, onions, carrots and garlic.
3. Add potatoes and mixed vegetables to the sautéed vegetables.
4. Add enough water to cover while cooking potatoes and vegetables until tender.
5. Add cooked great northern beans with juice.
6. Divide into two ½ hotel pans, top with biscuits (recipe below). Bake at 400 degrees until golden brown.
7. Brush with margarine.
Biscuits
1. Blend flour and shortening to form pea-sized lumps.
2. Add soymilk and blend slightly.
3. Roll out, not too thin.

Serving information

6 ounces of bean mixture, making sure 1 biscuit is on top.

Nutrition information

Calories: 201 Total Fat: 5g Saturated Fat: 1g Carbohydrate: 33g Protein: 6g Sodium: 171mg Vitamin A: 12% Vitamin C: 25% Calcium: 7% Iron: 11%