White Bean Cassoulet

Our friends at Harvard University developed this White Bean Cassoulet recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

2 Pounds Beans, Great Northern white
1 Pound Mushrooms, cremini
2 Pounds Turnip, diced
2 Pounds Onion, whole, peeled
1 Pound Carrot, whole, peeled, fresh
1 Pound Celery, fresh
4 Ounces Soup base, vegetable, no MSG
2 Ounces Thyme, fresh
2 Ounces Parsley, Italian
1 Bay leaf, whole
1 Ounce Salt, kosher
0.5 Ounce Black pepper, ground
4 Ounces Olive oil, extra virgin
1 Pound Tomato, ¼” dice
2 Ounces Garlic, peeled

Preparation

1. Pluck and chop thyme fine. Clean and rough chop parsley. Dice onions, carrots and celery to 1″. Cut in
half the long way cremini mushrooms. Mince garlic.
2. Combine vegetable base with one gallon of water, Set aside.
3. Combine mushrooms with 2 oz of olive oil, salt and pepper. Lay on sheet pan and roast at 400 F for 15
minutes or until they begin to caramelize.
4. Heat oil in large stock pot. Sauté garlic, bay leaf and onions until they begin to caramelize.
5. Combine mushrooms, sautéed garlic and onions, vegetable stock and the remaining ingredients into a
large roasting pan.
6. Roast the cassoulet in the oven at 350 F until vegetables are tender, 45 minutes to 1 hour.
7. Remove from oven, serve with a slice of grilled baguette.