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   MSGID: 35091.fidonet_cooking@1:105/500 2d864536   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: White Bean Cassoulet   
    Categories: Beans, Casseroles, French   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Onion; chopped   
         2 lg Carrots; thinly sliced   
         2 sm Parsnips; peeled & chopped   
         3 cl Garlic; minced   
         2 ts Dijon mustard   
         1 tb Mellow white miso paste;   
              - dissolved in:   
         2 tb Water; hot not boiling   
         1 ts Dried marjoram   
         1 ts Dried thyme   
         1 lg Bay leaf   
       1/2 ts Salt   
       1/4 ts Black pepper; freshly grated   
         3 c  Cooked Great Northern beans   
              - or other white beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
       1/2 c  Vegetable broth   
       1/2 ts Liquid smoke; up to 1 ts   
       1/2 c  Dry bread crumbs   
       1/2 ts Smoked paprika   
         2 tb Fresh parsley; chopped   
       
     Preheat the oven to 350?F. Lightly oil a shallow 2 qt baking dish   
     and set aside. Heat the olive oil or water in a large skillet over   
     medium heat. Add the onion, carrots, and parsnips. Cover and cook   
     until slightly softened, about 5 minutes. Stir in the garlic and   
     cook, stirring, until fragrant, about   
          30    seconds.   
        
     Blend the mustard into the miso mixture and stir it into the   
     vegetables. Add the marjoram, thyme, bay leaf, salt, and pepper. Set   
     aside.   
        
     Place the beans and tomatoes and their juice in the prepared baking   
     dish. Add the vegetable mixture and the vegetable broth. Add the   
     liquid smoke, and stir to mix well.   
        
     Cover tightly and bake until the vegetables are tender, about 1 hour.   
     Uncover, remove, and discard the bay leaf, and sprinkle the top with   
     the bread crumbs and paprika. Return the cassoulet to the oven for 10   
     to 15 minutes to lightly toast the crumbs. Serve hot, sprinkled with   
     the parsley.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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