That being said.... Here is my little bastard!!!
Vegan White Bean Cassoulet... Click on the link and you will find that a true cassoulet is not vegan other than the beans, and believe it or not I do not actually own a cassoulet (the traditional deep earthenware pot), I also do not add an unsavory meaty confit. I do like the texture of white beans, flavored with richly reduced sauteed vegetables, with a hint of smokiness!!
The reason I call it a cassoulet is that I made carrot, onion, celery and garlic confit, which I added to the white northern beans. I made this particular cassoulet for a vegan potluck so it was huge batch, I used one of those restaurant sized cans that is as big as your head.
Here's a smaller batch recipe:
Start by making a winter vegetable confit -
- 1 yellow onion, small dice
- 4 stalks of celery, small dice
- 4 carrots, small dice
- 6 teeth of garlic, minced, or pressed
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon of salt
Add the mixture above to white beans, I used 4 cans of beans because I was in a hurry, but you could cook a pound of beans it you are so inclined.
Add the following to finish the cassoulet:
- 1 tablespoon of liquid smoke
- 1 tablespoon balsamic vinegar
- fresh cracked pepper at the table