Vegan Cassoulet-Inspired Baked Beans with Garlicky Breadcrumbs

It’s still warm and sunny over here, but cooler weather favorites are calling to me – like these beans. A cassoulet is a traditional French comfort dish that is slowly cooked with lots of pork and fat. I wouldn’t call my version a cassoulet because it is only traditional in that it is slowly cooked and has white beans. But I took the idea of a cassoulet for this recipe and made it vegan and lighter, hence the name “cassoulet-inspired” baked beans.

This recipe is more work than I typically do for beans, but the result is worth it. The beans are so soft and tender and the flavor is simple yet has depth. And it comes together in 1 oven-safe pot (or dutch oven if you have one) with most of the cooking time being hands-off.

For simplicity, feel free to use 2 cans of your favorite brand of cannellini beans. Drain and rinse them really well and then set them aside until you are ready to use them. Or if you have the time, precook your favorite dried cannellini beans simply in lightly salted water. I used Rancho Gordo Marcella beans, which are absolutely delicious.

Now to the recipe. The foundation of the dish is in the aromatics and how you cook them. I happened to have rainbow carrots on hand which gave some extra pops of color to the dish.

Gently cook the thinly sliced onion in a good amount of olive oil until golden brown and jammy, about 20 minutes or so. Keep the heat between medium-low and medium.

Then add minced garlic and white wine and cook until most of the liquid has evaporated, about another 10 minutes. Stir in the sliced carrots and celery along with some tomato paste and cook for another 5 minutes or until the vegetables begin to soften.

Next comes the beans, veggie broth, and some dried herbs. Side note: I fully intended to add in a pint of fresh cherry tomatoes I had on hand at this point, but completely forgot. The beans turned out delicious without them but if you have some cherry tomatoes or even a small can of chopped tomatoes, feel free to add them at the same time you add the beans and broth. You may want to decrease the amount of broth you add if you add a can because of the extra liquid, unless you prefer your beans more brothy. Entirely up to you!

Cook everything together for a few minutes. Then top with a panko mixture that also includes minced garlic, parsley, and some lemon zest.

Pop in the oven that has been preheated to 325 degrees F and then hands-off for a little over an hour. Take this time to enjoy a nice glass of wine, put your feet up with a good book, cuddle with your cat … or hide from the rest of the family who keeps asking when dinner is going to be ready (the most likely scenario here).

Bake for about an hour and 15 minutes. If the topping doesn’t brown enough to your liking, put the beans underneath the broiler for about 30 seconds to a minute. Watch it carefully!

Let the dish rest for about 10 more minutes – I know everyone is getting really hungry at this point – before diving in. I served this with a simple mixed green salad dressed with some olive oil and balsamic vinegar.

Enjoy!

Print Recipe

Vegan Cassoulet-Inspired Baked Beans with Garlicky Breadcrumbs

Vegan, rich, creamy, velvety beans inspired by the French dish cassoulet. More than half of the cooking time is hands-off leaving you free to enjoy a glass of wine, relax, or hide from your family if they keep asking when dinner is going to be ready.

Note that the prep or cook time does not take into account cooking dried beans from scratch.

Prep Time15 mins

Cook Time2 hrs 5 mins

Author: Rachel at Fridge Two Table

Ingredients

• 3 ½ cups cooked white beans or 2 cans of white beans (I used Rancho Gordo Marcella cannellini beans)
• 1 medium white onion (about 2 cups thinly sliced)
• 4 carrots (about 2 cups sliced)
• 3 celery ribs (about 1 cup sliced)
• 3 large cloves garlic
• 1 tbsp tomato paste
• ½ cup white wine
• 2 cup vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¼ cup +1 tbsp olive oil
• 1 cup panko
• 2 small garlic cloves
• ⅓ cup chopped fresh parsley
• 2 tsp lemon zest
• ¼ tsp salt

Instructions

• Preheat oven to 325°F. Quarter and thinly slice the onion, halve the carrots lengthwise if they are thick and thinly slice, thinly slice the celery, and mince the 3 large garlic cloves.
• Mince the 2 small garlic cloves and finely chopped parsley and combine in a bowl with the panko, lemon zest, and salt. Set aside.
• Heat a wide, shallow Dutch oven or oven-safe pot over medium to medium-low heat and add 1/4 cup of olive oil. When the oil is hot, add the thinly sliced onions and let cook, stirring occasionally, until the onions are soft, lightly browned, and jammy, about 20 minutes.
• Add the minced garlic and white wine and cook until the wine has nearly evaporated, about 10 minutes.
• Stir in the carrots, celery, and tomato paste and cook about 5 minutes until the vegetables begin to soften.
• Add the bay leaf, thyme, oregano, beans, and broth. Stir and turn the heat up to medium-high until the broth begins to gently bubble. Cook for another 5 minutes.
• Turn off the stove and evenly sprinkle the panko mixture on top. Drizzle the remaining tablespoon of olive oil over the top.
• Bake uncovered for about 1 hour to 1 hour 15 minutes. If the top didn't get as brown as you'd like, put it under the broiler for a few seconds. If the top is browning too quickly, loosely cover with foil.
• Let the beans rest for about 10 minutes before digging in. Enjoy!

Notes

Side note: I fully intended to add in a pint of fresh cherry tomatoes when adding the beans and broth, but completely forgot. Feel free to add some cherry tomatoes or a small can of chopped tomatoes at the same time you add the beans. You may want to decrease the amount of broth you add if you add a can because of the extra liquid, unless you prefer your beans more brothy. Entirely up to you!