Cassoulet Vert
Cassoulet Vert takes approximately 35 minutes from beginning to end. One serving contains 1132 calories, 84g of protein, and 34g of fat. For $4.73 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people made this recipe, and 7 would say it hit the spot. Head to the store and pick up kale, lacinato kale, salt, and a few other things to make it today. It works well as a main course. It is brought to you by Feasting at Home. With a spoonacular score of 96%, this dish is tremendous. Users who liked this recipe also liked Haricot Vert With Shallots, Haricot Vert With Tomatoes, and Haricot Vert, Shallots, And Micro Taters.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 cloves garlic
3 smashed garlic cloves
1 pound dry navy beans or Northern white beans ( or used canned- see notes)
2 bay leaves or 2 teaspoons Herbs de Provence or Italian seasoning
Lemony Kale “Pesto”
2 cups lacinato kale, packed (about 1 small bunch, tender stems ok)
1 tablespoon lemon juice
zest from one lemon
¼ cup olive oil
Optional Garnishes- shaved parmesan, soft boiled egg, avocado, toasted bread crumbs, Tbsp of gat cheese, or drizzle of olive oil.
2 teaspoons olive oil
½ bunch Italian parsley (about 1 cup packed, thins stems ok)
Serve with – rustic bread and simple arugula salad.
½ teaspoon salt
1 teaspoon salt
Instant Pot White Beans
This will make 5 cups cooked beans (or use canned, you will need about 3-4 cans)
¼ cup water
8 cups water
Equipment:
pressure cooker
instant pot
stove
food processor
baking pan
frying pan
Cooking instruction summary:
Instructions If cooking beans from scratch in an Instant Pot, place all ingredients in the pot, and set to pressure cooker setting -high- for 25 minutes for Navy Beans, 30 minutes for Whitebeans. Dont skip the oil, it will prevent it from foaming. You can also cook beans in a pot on the stove ( covered) for 50-55 minutes, or until tender, or used canned beans. If using canned beans, heat them up on the stove with 1 cup of water. Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again. When the beans are done, strain, reserving the hot liquid. Place beans in a baking dish or serving dish. Stir in the kale pesto, gently incorporating. Add some hot bean water to loosen it to a slightly soupy consistancy. You do not want this dry. Add a little more salt ( I added another teaspoon) and right before serving, a drizzle of olive oil and any additional garnishes you like. To make a toasted bread crumb topping, gently toast fresh torn bread crumbs in a skillet with a little olive oil, and season with salt, until golden. For extra garlic flavor, add a smashed garlic clove to the olive in the skillet while its heating, to infused the oil before adding the bread crumbs.
Step by step:
1. If cooking beans from scratch in an Instant Pot, place all ingredients in the pot, and set to pressure cooker setting -high- for 25 minutes for Navy Beans, 30 minutes for Whitebeans. Dont skip the oil, it will prevent it from foaming. You can also cook beans in a pot on the stove ( covered) for 50-55 minutes, or until tender, or used canned beans.
2. If using canned beans, heat them up on the stove with 1 cup of water.
3. Make the Lemony Kale Pesto.
4. Place the Kale, parsley and garlic in a food processor. Pulse until chopped.
5. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.
6. When the beans are done, strain, reserving the hot liquid.
7. Place beans in a baking dish or serving dish. Stir in the kale pesto, gently incorporating.
8. Add some hot bean water to loosen it to a slightly soupy consistancy. You do not want this dry.
9. Add a little more salt ( I added another teaspoon) and right before serving, a drizzle of olive oil and any additional garnishes you like.
10. To make a toasted bread crumb topping, gently toast fresh torn bread crumbs in a skillet with a little olive oil, and season with salt, until golden. For extra garlic flavor, add a smashed garlic clove to the olive in the skillet while its heating, to infused the oil before adding the bread crumbs.
Nutrition Information:
covered percent of daily need
