Cassoulet Forestiere

Name: Cassoulet Forestiere
Ingredients: 2 cups dried white or cannellini beans; 1/2 oz. dried morel mushrooms; 1/2 oz. dried bolete and/or chanterelle mushrooms; 5 Tbs. olive oil, divided; 2 medium leeks, white parts quartered and finely chopped (3 cups); 4 medium carrots, cut into 1/4-inch dice; 1 tsp. dried thyme; 6 cloves garlic, minced, divided (2 Tbs.); 1 15.5-oz. can chopped tomatoes; 2 bay leaves; 1 1/2 tsp. salt; 4 cups fresh breadcrumbs

12 ingredients

23 steps

Ingredients

2 cups dried white or cannellini beans
1/2 oz. dried morel mushrooms
1/2 oz. dried bolete and/or chanterelle mushrooms
5 Tbs. olive oil, divided
2 medium leeks, white parts quartered and finely chopped (3 cups)
4 medium carrots, cut into 1/4-inch dice
1 tsp. dried thyme
6 cloves garlic, minced, divided (2 Tbs.)
1 15.5-oz. can chopped tomatoes
2 bay leaves
1 1/2 tsp. salt
4 cups fresh breadcrumbs

Directions

1

Place beans in large bowl; cover with water.
2

Soak 6 hours, or overnight.
3

Drain.
4

Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes.
5

Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.
6

Heat 2 Tbs.
7

oil in Dutch oven over medium heat.
8

Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown.
9

Stir in thyme and 1 Tbs.
10

garlic; cook 30 seconds.
11

Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil.
12

Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary.
13

(Mixture should be a little soupy.)
14

Add salt, and add pepper to taste; cook 5 to 10 minutes more.
15

Let stand 30 minutes.
16

Heat remaining 3 Tbs.
17

oil in skillet over medium heat.
18

Add remaining 1 Tbs.
19

garlic; warm 1 minute, or until garlic turns opaque.
20

Remove from heat; stir in breadcrumbs.
21

Preheat oven to 350F.
22

Remove bay leaves from bean mixture, and spread breadcrumbs over top.
23

Bake 30 minutes, or until breadcrumbs are golden brown.