White Bean Cassoulet
with Smoky Cremini Mushrooms & Basil Pesto
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, one half juiced, one half cut into wedges
- 2 oz baby arugula
- 2 tbsp vegan basil pesto
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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. (4-serving meal: use 2 tbsp olive oil) TIP: If you’re cooking the 4-serving meal, use a large pot for this step.
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. (4-serving meal: use 1 cup water)
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. (4-serving meal: use 4 tbsp olive oil, ½ tsp salt)
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! (4-serving meal: use 4 tsp lemon juice)
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