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LOCATION: Recipes >> Vegetarian >> Cassoulet 01

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Cassoulet

3 cup great northern beans
1 strip Kombu
9 cup water
1 cup medium diced white onions
1 cup medium diced celery
2 large carrots, cut into thick slices
1 cup sliced shiitake mushrooms
1/2 cup sweet white miso
3 Tbsp mirin
2 Tbsp mustard
1 Tbsp minced garlic
2 tsp thyme
1 Tbsp olive oil
4 cup whole wheat bread crumbs
1 cup minced parsley
1 cup finely grated mozarella cheese (or soy mozarella)

Wash beans, pressure cook with Kombu and water for 1 1/2 hours.
Drain beans, discard Kombu and reserve stock. Saute onion, celery,
mushrooms, garlic, and thyme in olive oil for 10 minutes. Stir
into beans with miso, mirin, and mustard. Add enough stock to
moisten beans. Steam carrots. Pour beans into casserole dish,
cover with carrots. Mix bread crumbs, parsley, and mozarella.
Sprinkle over carrots. Cover tightly and bake at 175 deg (350 F)
for 1 to 1 1/2 hours. Serve with salad.

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