Vegan White Bean Cassoulet
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 242 kcal
Ingredients
Beans
- 1 Tbsp. olive oil
- 1 large yellow or red onion diced
- 4 garlic cloves rough chopped
- 1 jalapeño diced, optional
- 1 pint cherry or grape tomatoes halved
- 3 cans (40 oz.) cannellini beans or navy beans, drained
- 3 Tbsp. pesto
- Zest and juice of 1 medium lemon
Topping
- 1 cup flat-leaf parsley or basil, finely chopped
- ¼ cup almond flour
Instructions
-
Preheat oven to 400 degrees F.
-
In cast iron or oven-safe pan over medium heat, heat olive oil. Add onion, garlic, jalapeño and tomatoes. Cook 5 minutes, stirring occasionally, until onion is translucent and tomatoes are soft.
-
Stir in beans and cook 5 minutes, stirring occasionally. Remove from heat.
-
In small bowl, combine parsley or basil and almond flour.
-
To pan with beans, stir in pesto, lemon zest and juice until evenly distributed. Top with the almond flour/herb mixture.
-
Bake 15 minutes, until top is slightly golden. Serve with rice.
Recipe Notes
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Nutrition Facts
Vegan White Bean Cassoulet
Amount Per Serving
Calories 242
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 491mg20%
Potassium 268mg8%
Carbohydrates 37g12%
Fiber 11g44%
Sugar 3g3%
Protein 13g26%
Vitamin A 1403IU28%
Vitamin C 36mg44%
Calcium 166mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.