1. 1. Preheat oven to 400 degrees F. 2. 2. Reserve 4 of the garlic cloves. 3. 3. Microwave carrots, onions, garlic, green pepper, potato, until crisp. 4. tender. I often use the technique of pre-cooking vegetables in the microwave to save a little time. After removing from microwave, salt and toss the vegetables with oil, then roast at 400 until somewhat carmelized, about 20 minutes. 5. 4. Decrease oven heat to 350. 6. 5. In an earthenware (or Corning-ware) casserole, toss the beans, vegetables, diced tomatoes, herbs de Provence, thyme, red wine, bacon and tofu dogs and 1/2 cup broth. 7. 6. Cover casserole with a tight fitting lid and bake an hour or more. I usually go about an hour and a quarter. 8. 7. Add more broth if needed to during the baking time to keep the beans from burning. 9. 8. Mince the reserved garlic cloves. 10. 9. Combine garlic with the bread crumbs, minced parsley, cheese and 1. 11. teaspoon olive oil. I do this in the food processor. 12. 10. Increase oven heat to 400 degrees F. 13. 11. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top. 14. 12. Return uncovered casserole to the oven and bake about 15 minutes, or. 15. until a golden crust has formed. 16. 13. Break up the crust and stir it into the cassoulet. I add a little extra. 17. broth too at this point. 18. 14. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet. 19. 15. Return uncovered dish to the oven and bake until the second and final. 20. crust has formed. 21. 16. Cool a little bit, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
