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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