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Garbanzo Cassoulet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Casseroles
Main Dish Sauces
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
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-----Beans-----
1 1/2 Cups Garbanzos -- (dry)
7 Cups Water
1 Small Onion -- peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 In. Slice Fresh Ginger
1 Cup Carrots -- cubed
-----Sauce-----
2 Tablespoons Oil
1 Cup Chopped Onion
1 Tablespoon Garlic -- minced
6 Medium Tomatoes
2 Cups Tomato Sauce
1 1/2 Cups Water
1 Teaspoon Dry Basil
1 Teaspoon Thyme
Salt And Pepper -- to taste
-----Topping-----
2 Tablespoons Oil
1/2 Cup Parsley
2 Cups Bread Crumbs
Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water. Stick cloves
into peeled onion (left whole). Add to pot along with garlic and ginger.
Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots;
simmer, covered, for 20 more minutes until beans and carrots are
tender. Drain, reserving cooking liquid. Discard onions, garlic and
ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic
till onion is translucent. Stir in tomatoes. Add tomato sauce,
reserved bean cooking liquid (or water), basil and thyme. Bring to
boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.
Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.
Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a
deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top.
Bake for 15 min, then push topping layer down with back of spoon and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5
min or until lightly browned on top.
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