Bean + Barley Cassoulet

 

Print

Bean + Barley Cassoulet

A surprising combination of ingredients ooze umami to make this a winner for dinner. Hearty and beefy flavour without the meat. Serve along side oven-roasted carrots and parsnips and/or with a fresh, bright green salad. Delicious leftover plus freezes well (up to three months).

Servings 4
Author Oh Peas

Ingredients

GRAVY

  • 1 cup yellow onion, small dice
  • 3 cloves garlic, minced
  • 1 cup cremini mushroom stems,* finely diced
  • 1 cup red or green cabbage, finely chopped
  • 1 tbsp fresh rosemary, minced (or 1 tsp dried)
  • 2 tbsp tomato paste
  • 1 tbsp sesame oil
  • 1 tbsp Worcestershire sauce (organic, vegan)
  • 1 tbsp miso (any type will do, but red or dark is nice)
  • 1/2 tsp turmeric (optional, adds color)
  • 2 cup water (for dry sauté + thinning)
  • sea salt + cracked pepper to taste

CASSOULET

  • 2 cup cooked barley
  • 3 cup cooked navy beans (or other white bean)
  • 3 cup cremini mushrooms (thin sliced)
  • 2 cup kale, finely chopped or ribboned

Instructions

  1. GRAVY

    Prepare mise en place.

    Dry sauté onions over medium high heat with a pinch of sea salt, adding water by the tablespoon as needed to prevent sticking. (One could use wine to deglaze also)

    Once onions start to become translucent, add garlic, stir for about one minute then add diced mushrooms, cabbage, rosemary.

    Continue to cook until cabbage begins to soften, adding water as needed. Add remainder of in gradients including the rest of the water. Cook, stirring occasionally, until vegetables are very tender.

    Pour mixture into high speed blender. **Carefully process at high speed until mixture is a creamy gravy. Conversely, you could use an immersion blender.

    Pour gravy back into large sauté pan or pot, and add cassoulet ingredients. Cook over medium heat until mushrooms and kale are tender (about 10 minutes). Test for seasoning - adding sea salt and cracked pepper as desired.

  2. CASSOULET

    Pour gravy back into large sauté pan or pot, and add cassoulet ingredients. Cook over medium heat until mushrooms and kale are tender (about 10 minutes). Test for seasoning - adding sea salt and cracked pepper as desired.

  3. Your cassoulet is ready to eat. This can be made a day ahead and warmed in the oven or on the stovetop - just note that you may need to add more water to reconstitute gravy.

Recipe Notes

*Use your mushrooms stems for the gravy, reserving the caps (and any remaining stems) for slicing into the cassoulet. You could also use white mushrooms for cremini.

**Start blending at low speed slowly increasing to high speed and have the cap turned to allow steam to escape to prevent a pressure build up.