Legumes: Leek and Bean Cassoulet with Biscuits Recipe

Looking for an easy Legumes: Leek and Bean Cassoulet with Biscuits recipe? Learn how to make Legumes: Leek and Bean Cassoulet with Biscuits using healthy ingredients.


Submitted by color_blue

Makes 10 servings



Modified from the Veganomicon, which specifies 6 servings.

Recipe Ingredients for Legumes: Leek and Bean Cassoulet with Biscuits

2 Yukon Gold potatoes, 1/2-inch dice
3 c. low-sodium chicken broth
3 T. cornstarch
2 T. olive oil
2 c. chopped leeks (about 2 leeks)
1 small onion, diced medium
1 1/2 c. carrots, 1/2-inch dice
1/2 c. celery, diced
2 cloves garlic, minced
1 T. fresh chopped thyme (heaping T.), more for garnish
1/2 tsp. black pepper
1 tsp. salt, to taste
3/4 c. frozen peas
15 oz. navy beans, drained and rinsed

For biscuits:
3/4 c. milk (or plain soy milk)
1 tsp. apple cider vinegar (or white)
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter (or vegan shortening)

Recipe Directions for Legumes: Leek and Bean Cassoulet with Biscuits

  1. Preheat oven to 425F.

  2. Place potatoes in small pot and cover with water. Cover and bring to a boil. Let cook for about 10 minutes, until potatoes are just tender enough to be pierced with a fork. Drain immediately.

  3. Start biscuits: Add vinegar to milk and set aside to curdle. Mix flour, baking powder, and salt in a medium bowl.

  4. Mix cornstarch into 1/2 cup or so of the chicken broth until dissolved.

  5. Preheat oven-safe skillet, preferably cast iron, over medium heat. Add oil and saute leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes.

  6. Add garlic, thyme, pepper, and salt; cook for 1 more minute. Add potatoes and peas, then pour in stock and cornstarch mixture. Raise the heat a bit and bring to a simmer. Lower heat and let simmer for 7 minutes only, stirring occasionally. If you need more time for the biscuits, turn off the heat.

  7. Finish biscuits: While stew is simmering, add butter to flour in small slivers and work it into the dough with a fork or your fingers until large crumbs form. Drizzle in milk and mix with a fork until everything is moistened (some dry parts are okay).

  8. Wash and dry your hands, then lightly flour them. Gently knead the dough about 10 times right in the bowl, just so it holds together and loses its stickiness. If it's too sticky, gently work in a little more flour. Set aside.

  9. When stew is done simmering and is slightly thickened, mix in beans.

  10. If your pan is not oven-proof pan, transfer the stew to a same-sized casserole dish before adding biscuits.

  11. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.

  12. Transfer the pan to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet. Bake for about 15 minutes. Biscuits should be just slightly browned and firm to the touch.

  13. Serve garnished with extra thyme. Especially yummy when you break up your biscuit and mix it in a bit with your stew.

Categories

Beans, Potatoes, Vegetables, Main Dish, Bake, Simmer, Vegetarian

Nutrition Facts
Serving Size 259.5g
Amount Per Serving
Calories
365
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
388mg
16%
Potassium
969mg
28%
Total Carbohydrates
58.4g
19%
Dietary Fiber
13.5g
54%
Sugars
5.5g
Protein
14.8g
Vitamin A 70% Vitamin C 17%
Calcium 17% Iron 27%
* 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
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in thiamin
  • High in vitamin A
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