Vegetable cassoulet with sourdough-olive oil croutons

March 1, 2014

Vegetable cassoulet with sourdough-olive oil croutons

Cassoulet… what a satisfying and delicious pot of beans that is! And here I’ve created a vegetable cassoulet that’s as creamy as can be, and brimming with the aromas of fresh herbs and vegetables.

But to me, what makes cassoulet so special is the petite, pale-green flageolet beans. Their sweet flavor and soft texture are simply addictive. Here the tender beans are slow-simmered with a mirepoix of vegetables and served with crunchy sourdough croutons – the perfect contrast to the creamy dish.

Since this cassoulet is made without the large selection of meats that usually goes into the traditional dish, it doesn’t need to be cooked both on the stove and then in the oven. This vegetable cassoulet is simmered on the stove only, making it a much less time-consuming endeavor.

So here’s to a hearty vegetable cassoulet… a bowl full of goodness!

Flageolet beans

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Vegetable cassoulet with sourdough-olive oil croutons

Take another bite: Cannellini bean dip with pan-fried mint!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Daniela March 3, 2014 at 10:35 pm

Mmh, this looks and kinds amazing!
Perfect balance of flavors and textures


Angie (@angiesrecipess) March 4, 2014 at 10:13 am

A hearty and flavourful dish, Viviane. I love particularly those sourdough croutons.


Viviane March 4, 2014 at 11:04 am

Thank you, Angie! I’m with you regarding the croutons… I have to stop myself from eating them all before they get to the table ;-)


Kiran @ March 5, 2014 at 10:57 am

So hearty and flavorful! Can’t go wrong with a few croutons ;)


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