Vegetarian Cassoulet

By sarah_carroll

Ingredients

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped
• 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 1/8 teaspoon ground cloves
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
• 1 quart water
• Read More http://www.epicurious.com/recipes/food/views/Vegetarian-Cassoulet-241753#ixzz0hqENzSCj

Details

Servings 4

Preparation

Step 1

Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.


Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper.



Read More http://www.epicurious.com/recipes/food/views/Vegetarian-Cassoulet-241753#ixzz0hqER5FEz