White bean and mushroom cassoulet with parsley-onion salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

White bean and mushroom cassoulet with parsley-onion salad

Our Dietitian's Favorite

White bean and mushroom cassoulet with parsley-onion salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 480 Calories/Serving

30–45 Minutes

This traditionally meaty French casserole goes vegan and gluten-free with buttery white beans, crunchy almonds, and two kinds of mushrooms.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic lemon
  • 1 organic large leek
  • 5 ounces organic cremini or other button mushrooms
  • 2 cups cooked white beans
  • ⅓ cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • Sunbasket mushroom-herb blend (porcini powder - granulated garlic - dried thyme)
  • ¼ cup roasted almonds
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Chef's Tip
To get dinner on the table even faster, in Step 2, start cooking the leek and mirepoix while you finish prepping the remaining ingredients.
Make It Leaner
Use just 1 teaspoon [2 tsp] oil to cook the leek and mirepoix in Step 3 and 1 teaspoon [2 tsp] oil for the salad in Step 5 and you’ll shave 40 calories and 5 grams of fat per serving.

Nutrition per serving

Calories 480, Total Fat 25g (32% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 110mg (5% DV), Total Carb. 52g (19% DV), Fiber 14g (50% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Quick-pickle the onion

Heat the oven to 400°F.
  • Peel and very thinly slice enough onion to measure ½ cup [1 cup].
  • Zest and juice the lemon.
In a small bowl, combine the onion, lemon zest, and lemon juice and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep the cassoulet ingredients

  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
  • Coarsely chop half the mushrooms for the cassoulet filling; thinly slice half for the cassoulet topping.
  • Rinse the white beans.

3

Start the cassoulet

In a medium [large] ovenproof frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 3 to 5 minutes. Stir in the tomato paste and coarsely chopped mushrooms and cook until the tomato paste starts to caramelize, 1 to 2 minutes. Add the beans, mushroom-herb blend, and 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender and the liquid thickens, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the cassoulet simmers, prepare the almonds.

4

Prep the almonds; finish the cassoulet

  • Coarsely chop the almonds.
Top the cassoulet with the thinly sliced mushrooms and almonds and drizzle with 1 to 2 teaspoons [2 to 4 tsp] oil. Transfer to the oven and bake until the mushroom and almond toppings are lightly browned and the sauce is bubbling, 10 to 12 minutes.
When the cassoulet is almost done, finish the salad.

5

Finish the parsley-onion salad

  • Strip the parsley leaves from the stems.
Drain the onion and return it to the bowl. Add the parsley and 2 to 3 teaspoons [1 to 2 TBL] oil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the cassoulet to individual plates, top with the parsley-onion salad, and serve.
Kids Can!
  • Juice the lemon.
  • Soak the leeks and pat dry.
  • Rinse the beans.
  • Strip the parsley leaves.
  • Finish the parsley-onion salad.
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