An old legend about cassoulet relates that the popular French bean casserole was invented in the southern French town of Castelnaudary during an English siege in the Hundred Years War. Unable to venture outside the town walls to collect fresh vegetables, the townspeople invented a rich and hearty repast with their preserved stock of dried beans and herbs, cold storage vegetables, and pork sausages and duck fat. A more contemporary legend has it that we vegetarians can dispense with the copious meats that are added to traditional cassoulets and still enjoy a robust, filling and delicious meal that's perfect for cool fall weather.
This recipe, adapted from Delicious Living, includes a mock version of herbes de provence, a mixture of dried herbs and lavender flowers, for those of us who don't usually have it on hand. If you do have it, however, just substitute a tablespoon of herbes de provence for the herb blend given below.
|Vegetarian Cassoulet with Bread Topping|
|Recipe by Lisa Turner|
Adapted from Delicious Living
Published on November 7, 2008
Rich, savory, filling and nourishing baked bean and vegetable casserole with dried herbs and a baked bread and Parmesan cheese topping
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Herb blend (herbes de provence):