Vegetarian Cassoulet

Serves 4-6


  • 1 large onion, chopped
  • 1 large leek, chopped
  • 3 carrots, roughly chopped
  • ¼ cup of olive oil + extra for drizzling
  • salt & pepper
  • 4 garlic cloves, minced
  • 14 oz can diced tomatoes with juice
  • 4 tbsp tomato paste
  • ¾ lb dried white beans, soaked overnight
  • 1 tbsp sherry vinegar + ½ cup of water (or 1 cup dry white wine)
  • 2 thyme sprigs, leaves only, chopped (optional but recommended)
  • vegetable stock or water as needed
  • 1 cup toasted breadcrumbs
  • 1 cup chopped fresh parsley - divided
  • 1 baguette, sliced ½" thick on the bias

Special Equipment

  • heavy deep pot with lid
  • pastry brush


  1. Soak beans overnight. (Don't use canned beans; they get mushy and make the dish too starchy)
  2. Preheat oven to 300º
  3. Using a deep pot or dutch oven, cook the onions, leeks and carrots in ¼ cup of olive oil over medium heat until onions are transparent. Season liberally with salt and pepper. Add garlic and continue cooking until the vegetables have softened
  4. Add diced tomatoes and their juice, tomato paste, drained beans, thyme (optional) and stock/water until a thick soup consistency is reached. Season with salt and pepper
  5. Cover the pot and place in a 300º oven for 1-2 hours, stirring every 30 minutes and adding liquid if needed, until the beans are cooked
  6. Remove from the oven and thoroughly stir in the breadcrumbs and ½ of the parsley
  7. Evenly layer slices of baguette over the surface of the cassoulet, making sure they're about halfway submerged into the liquid
  8. Broil cassoulet only until the bread layer is golden, careful not to burn the bread; by the time you smell it, it will have already burned. Garnish with remaining parsley, a drizzle of olive oil, salt and pepper