Cassoulets are beans that are slow cooked with meats and vegetables to produce a rich broth and tasty beans. Here I’ve reproduced that process, and added a few flavorful items to brighten up the dish, and removed the meat from the recipe.
Try it, I’m sure you’ll enjoy it as much as we do.
It might be a bit of a treasure hunt to find Fava Beans. It took me about a week looking in a fairly large market to find this delicious legume.
Here’s the recipe, and as always, open to interpretation.
- 2 cups dried Fava beans soaked in 6 cups water overnight
- 6 cups vegetable broth
- 2 tbsp cumin
- 3-4 garlic cloves rough chopped
- 1 tbsp ginger grated on a microplane (minced)
- 1/8 cup lemon juice
- 2 tbsp olive oil
- 1 ½ cups small diced white onion
- 1 ½ cups small diced carrot
- 1 ½ cups small diced zucchini
- 1 cup mushrooms, sliced
- 1 cup spinach chopped
- A handful of herbs (thyme, oregano, sage) chopped
- Cook the fava beans in the vegetable broth, with cumin, garlic and lemon juice for several hours.
- Heat oil in a sturdy stock pot. Add carrots, onions, garlic, and ginger. Saute until tender. Add mushrooms, cook 3-4 more minutes, and then add the zucchini.
- Stir in the fava beans.
- Add enough water/stock for a good broth. Bring to a boil, then turn down to a simmer.
- Cook covered for 2-3 hours.
- Add spinach and herbs near the end of the cooking.
- Serve with crusty bread, or gluten-free tortillas.