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Cassoulet Forestière

Wild French mushrooms give this classic bean dish its name. It can be made two days ahead and baked just before serving.

Ingredients: 

Ingredients: 

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2 cups dried white or cannellini beans
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½ oz. dried morel mushrooms
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½ oz. dried bolete and/or chanterelle mushrooms
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5 Tbs. olive oil, divided
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2 medium leeks, white parts quartered and finely chopped (3 cups)
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4 medium carrots, cut into ¼-inch dice
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1 tsp. dried thyme
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6 cloves garlic, minced, divided (2 Tbs.)
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1 15.5-oz. can chopped tomatoes
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2 bay leaves
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1 ½ tsp. salt
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4 cups fresh breadcrumbs

Instructions: 

1. Place beans in large bowl; cover with water. Soak 6 hours, or overnight. Drain.

2. Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes. Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.

3. Heat 2 Tbs. oil in Dutch oven over medium heat. Add mushrooms, leeks, and carrots; sauté 5 to 7 minutes, or until beginning to brown. Stir in thyme and 1 Tbs. garlic; cook 30 seconds. Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil. Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary. (Mixture should be a little soupy.) Add salt, and add pepper to taste; cook 5 to 10 minutes more. Let stand 30 minutes.

4. Heat remaining 3 Tbs. oil in skillet over medium heat. Add remaining 1 Tbs. garlic; warm 1 minute, or until garlic turns opaque. Remove from heat; stir in breadcrumbs.

5. Preheat oven to 350°F. Remove bay leaves from bean mixture, and spread breadcrumbs over top. Bake 30 minutes, or until breadcrumbs are golden brown.

Nutrition Information: 

Calories: 
372
Protein: 
16 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
56 g
Cholesterol: 
0 mg
Sodium: 
706 mg
Fiber: 
11 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

This is a great dish. I substituted ground pistachios combined in melted butter instead of the breadcrumbs. I also added a layer of gruyere on top, but beneath the pistacios, and added a little tarragon to the base. It was really good. A great fall dish.

I really liked this recipe and it has a satisfying "Thanksgiving" -like taste. The ingredients can be a bit pricey, but a nice treat.