White Bean Cassoulet
with Smoky Cremini Mushrooms & Basil Pesto
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INGREDIENTS
- 2 carrots, peeled and sliced into rounds
- 1 celery stalk, thinly sliced
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 13.4 oz cannellini beans, drained and rinsed
- 1 Not-Chick'n™ Bouillon Cube
- 3 tbsp vegan parmesan
- 8 oz cremini mushrooms, halved
- 1 tsp smoked paprika
- ¼ oz fresh tarragon, leaves picked from the stems
- 1 lemon, half juiced, half cut into wedges
- 2 oz baby arugula
- 2 tbsp vegan basil pesto
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat the oven to 400°F. Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add carrot, celery, onion, garlic, and a pinch of salt and pepper. Cook vegetables until softened, 3 to 4 minutes.
Add cannellini beans, bouillon cube, and ½ cup water to the saucepan and stir until bouillon cube dissolves, 1 to 2 minutes. Transfer mixture to a baking dish and top with parmesan. Bake the white bean cassoulet until lightly browned, 18 to 24 minutes.
Return the saucepan to medium-high heat with 2 tbsp olive oil. Add cremini mushrooms and cook until well browned, 4 to 5 minutes. Add paprika and ¼ tsp salt, toss, and remove from heat.
Add tarragon leaves, just 2 tsp lemon juice, arugula, and a pinch of salt and pepper to a large bowl and toss. Drizzle basil pesto over the white bean cassoulet. Serve the cassoulet family-style with smoky cremini mushrooms, herb salad, and lemon wedges on the side. Bon appétit!
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