This was indeed quick, and it was AWESOME. I really wanted to eat more than one serving but I showed some restraint. And now I some left over to eat for lunch today!! Just glancing at the recipe, it looks like it is very involved and fancy, but it’s not. The beans and mushrooms (and wine!) cooking together smell so good, and once you add cheese and bread to it? Perfect.
Quick White Bean, Asparagus, and Mushroom Cassoulet
(Cooking Light, April 2011)
Yield: 4 servings (serving size: about 1 3/4 cups)
5 cups water
3 cups (2-inch) slices asparagus (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
3 cups sliced chanterelle or oyster mushrooms (about 10 ounces) – I used oyster
1/3 cup finely chopped shallots
6 garlic cloves, minced
1/4 cup dry white wine
1 1/2 cups organic vegetable broth
1/2 teaspoon dried marjoram or dried oregano – I used marjoram
2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
1/4 teaspoon freshly ground black pepper
2 ounces French bread, cut into 1-inch cubes
1 tablespoon butter, cut into small pieces
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1. Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
2. Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.
3. Preheat broiler.
4. Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.
Calories per serving: 328, fat per serving: 14.2