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Bean-and-Leek Cassoulet Recipe

Looking for an easy Bean-and-Leek Cassoulet recipe? Learn how to make Bean-and-Leek Cassoulet using healthy ingredients.


Submitted by kmeloche

Makes 12 servings



?I love cooking the hell out of leeks,? Jerry Traunfeld says. ?They get this melty, rich quality and saucy consistency.? In this luscious dish, he combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.

Recipe Ingredients for Bean-and-Leek Cassoulet

3 cups cranberry beans, shelled (3 cups)
1/2 ounce dried chanterelle mushrooms
4 cups leeks
2 tablespoons unsalted butter
4 oz crème fraîche
1 tablespoon chopped marjoram
80 g breadcrumbs
1 tablespoons extra-virgin olive oil

Recipe Directions for Bean-and-Leek Cassoulet

http://www.foodandwine.com/recipes/bean-and-leek-cassoulet
Categories

Beans, Main Dish

Nutrition Facts
Serving Size 104.4g
Amount Per Serving
Calories
276
Calories from Fat
67
% Daily Value*
Total Fat
7.4g
11%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
30mg
1%
Potassium
652mg
19%
Total Carbohydrates
40.6g
14%
Dietary Fiber
12.5g
50%
Sugars
1.7g
Protein
12.6g
Vitamin A 4% Vitamin C 8%
Calcium 11% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • Very low in sodium
  • Low in sugar
  • High in dietary fiber
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