Veggie Cassoulet

By Deeee

Ingredients

• 2/3 c dried great Northern or navy beans
• 2 lg onions, chopped
• 3 cloves garlic, minced/li>
• 2 leeks, white part only, thinly sliced
• 4 frozen vegetable-and-grain breakfast links, thawed and sliced
• 1 jar (7 oz) roasted red peppers, drained and chopped
• 4 1/2 c water
• 2 lg carrots, thinly sliced
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 c dry-pack sun-dried tomatoes
• 1/2 tsp dried rosemary, crushed
• 1/2 c fresh whole wheat bread crumbs

Details

Servings 1
Adapted from prevention.com

Preparation

Step 1

1/2 c fresh whole wheat bread crumbs

In a medium saucepan, combine the beans and 3 cups of the water. Let them soak overnight. Drain. Return the beans to the pan. Add the onions, garlic, and remaining 1 1/2 cups of water. Heat to boiling over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Remove from the heat. Stir in the leeks, breakfast links, roasted peppers, carrots, salt, and black pepper.

Preheat the oven to 325 degrees F. Coat a 2-quart baking dish with cooking spray.

Stir the tomatoes and soaking liquid into the bean mixture. Spoon into the prepared baking dish. Sprinkle with the rosemary. Top with the bread crumbs. Bake for 1 hour, or until the carrots are tender and the bread crumbs are golden brown. Makes 4 servings

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