How To make Garbanzo Cassoulet
Beans:
1 1/2 c Garbanzos (dry)
7 c Water
1 sm Onion :
peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 c Carrots cubed
:
Sauce 2 tb Oil
1 c Chopped Onion
1 tb Garlic :
minced
6 md Tomatoes
2 c Tomato Sauce
1 1/2 c Water
1 ts Dry Basil
1 ts Thyme
Salt And Pepper to taste :
Topping----- 2 tb Oil
1/2 c Parsley
2 c Bread Crumbs
Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste. Set sauce aside. Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside. Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top. Recipe By :
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This vegetarian dish is based on the traditional French dish cassoulet. It's both nutritious and delicious! Recipe at FACEBOOK:
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The best part about Ben Bronstein's dish is the bread on top, half crunchy, half drenched in a stew that's been simmering for hours. Even though this dish is vegetarian, it's extremely robust and filling. While not traditional, you could add large quartered mushrooms, if only for the sake of sponging up the sauce. Add them as you would meat, already browned after the tomatoes have been added. For the complete recipe as well as thousands more cooking and technique how2's, visit how2heroes.com
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