A modernized, French-inspired White Bean recipe called Cassoulet Vert with a Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot or on the stovetop. Fast, healthy delicious! Can be made in 30-minutes using canned white beans

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! | www.feastingathome.com #cassoulet #cassouletvert #vegan

The happiest people are not the ones who achieve the most. They are the ones who spend more time than others in the state of flow. ~ Ikigai 

Here’s a simple recipe for Cassoulet Vert – a modernized version of French white bean stew enlivened with Lemony Kale Pesto.

I got this idea from a lovely restaurant in Silver Lake, California called Botanica which I highly recommend.

Originating in France, cassoulets were once considered peasant food – economical beans baked long and slow with whatever meat was available, getting its name from the clay pot it was baked in. This version breaks all of these rules.

And yet, once you get it into your bowl, it’s deliciously satisfying and soulful. A simple bowl of beans. You can do so much with this!

The zesty kale pesto breathes life into the somber white beans, giving them an unexpected brightness. Perfect for this time of year!

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! | www.feastingathome.com #cassoulet #cassouletvert #vegan

What you’ll need:

  • White Beans (canned or dry) – cannelini beans, white beans, navy beans
  • lacinato kale
  • Italian parsley or basil
  • lemon
  • ¼ cup nuts (optional) – toasted almonds, cashews, pinenuts, smoked almonds are nice too (or leave them out)
  • salt and pepper

Optional Toppings: poached egg, garlicky bread crumbs or croutons, shaved pecorino cheese or parmesan,  avocado, or crumbled goat cheese.

How to make Cassoulet Vert

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! 

Step One: Cook a pound of  dry white beans in the instant pot using the pressure cooker setting for 25 minutes ( or on the stove top).

For a 30-minute version, substitute 3 x 14-ounce cans of white beans- you’ll need 4 ½ -5 cups of cooked white beans.

Step Two:

While this is cooking, make the Lemony Kale Pesto.

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! 

Step Two:

While this is cooking, make the Lemony Kale Pesto.

I intentionally kept this Lemony Kale Pesto, cheese-free this time, but for extra richness, feel free to add parmesan or pecorino. Instead of pine nuts, I used toasted sliced almonds, which could also be left out.

Step Three: 

When the white beans are done, simply mix the two together. Taste and adjust salt and pepper.

***If using canned beans, mix the beans with the Kale pesto and gently warm on the stove top. Feel free to keep warm in the oven.

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! | www.feastingathome.com #cassoulet #cassouletvert #vegan

Step Four: 

Serve them up in a rustic baking dish if you like!

The Lemony Kale Pesto gives the beans a burst of color, flavor and so many nutrients!

Step Five: Add any of the toppings: a poached egg, garlicky bread crumbs or croutons, shaved pecorino cheese or parmesan,  sliced avocado, or crumbled goat cheese.

Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! 

Repurpose the beans throughout the week – see the recipe notes!

More recipes you may like:

 

Have a happy Thursday.

xoxo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cassoulet Vert - a modernized White Bean Stew with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! 

Cassoulet Vert

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 9 hours
  • Cook Time: 30 mins
  • Total Time: 9 hours 30 minutes
  • Yield: 4 1x
  • Category: Vegan Main
  • Method: Instant Pot
  • Cuisine: French
  • Diet: Vegan

Description

Cassoulet Vert – a modernized White Bean Stew enlivened with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious!


Ingredients

Scale

 

  • 3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained  (or scroll down for Instant Pot Dry beans)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 cup veggie broth or chicken stock
  • 1 teaspoon salt
  • pepper to taste
  • 1 teaspoon dried herbs de Provence (or sub dried thyme or rosemary)

Lemony Kale “Pesto”

  • 2 cups lacinato kale, packed (about 1 small bunch, stems removed)
  • ½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both
  • 2 cloves garlic
  • zest and juice from one medium lemon
  • ¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out)
  • ¼ cup olive oil
  • ¼ cup water (or more, just to get this into a thick “paste”)
  • 1 teaspoon salt

Garlicky Bread Crumbs or Croutons

  • 12 slices bread, torn into little pieces
  • 23 tablespoons olive oil
  • 12 garlic cloves, smashed
  • pinch salt

Garnish: garlicky bread crumbs, shaved pecorino cheese or parmesan, or try a soft poached egg, avocado, or crumbled goat cheese.

Instant Pot White Beans:

  • 1  pound dry white beans ( soaked 8-24 hours- see notes)
  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 garlic cloves, rough chopped
  • 4 cups veggie or chicken stock
  • 1 cup water
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

Instructions

Beans: If making the white beans in an Instant Pot, scroll down and start them now.

Stove top: In a large pot or dutch oven, heat the oil, over medium high heat. Add the onion and garlic, stirring for 3-4 minus until fragrant. Lower heat to medium, and sautéed 3-4 more minutes. Add the beans, broth, dried herbs and bring to a gentle simmer. Season with salt and pepper. Cover and set heat to low heat.

Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.

Make the garlicky bread crumbs:Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.

Add the lemony kale pesto to the warm beans, gently incorporating. To loosen add more broth to get it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. 🙂 Let this warm up but don’t cook too long or you’ll loose the lovely color.

Taste for salt and lemon. I typically add both. If it’s bland- it needs both.  You want this lemony and slightly salty!

Serve with garlicky croutons, and a sprinkle of pecorino cheese. Or add avocado,  a poached egg,  crumbled goat cheese.

INSTANT POT WHITE BEANS:

If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans). Set instant Pot to Saute Function and heat oil. Add onions and saute 3-4 minutes, stirring. Add garlic, saute for 2 minutes. Add stock or broth, water, white beans, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 minutes. Naturally release. When the beans are done, ladle out any excess broth, reserving it. Add the lemony kale pesto to the warm beans, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. 🙂 Taste for salt and lemon. I typically add both. If it’s bland- it needs both.  You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as the flavors meld.


Notes

NO Time to SOAK? You can cook the beans without presoaking if in a pinch. Follow the same directions, increasing the water by 2 cups. (Add 2 cups more water, so 3 cups total) Let naturally release, strain beans, reserving liquid. Continue following the recipe.

This simple base recipe can be repurposed into other dishes during the week. Pan-sear a piece of fish or chicken and serve it over top, or let the beans be the base of your next buddha bowl. Have some for breakfast with an egg and toast. Turn it into bruschetta. Toss the cold beans into a salad. You get the idea. 🙂

Nutrition

  • Serving Size:
  • Calories: 292
  • Sugar: 0.9 g
  • Sodium: 627.9 mg
  • Fat: 22.8 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 19.9 g
  • Fiber: 2 g
  • Protein: 10.1 g
  • Cholesterol: 0 mg

Keywords: white bean stew with kale , cassoulet, white bean cassoulet, instant pot cassoulet, green cassoulet, cassoulet vert

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. This is absolutely amazing. Garden fresh flavors in creamy beans with a little punch of lemon. Garlicky croutons/bread crumbs add something wonderful to the flavor and texture of the meal. Loved it.

  2. Is there any advantage to soaking the beans for the instant pot vs. adding the extra water? I often brag-up the instant pot because pre-soak isn’t necessary but I noticed step one is to soak.

    1. So- with smaller beans, I often skip soaking. But with larger beans, soaking really helps improve the cooking consisancy. If using larger cannellini beans, I would soak first. But up to you!

  3. Please fix the video showing split pea soup, it gives the option to “ skip ad” but it won’t do that when I choose that and I tried ALOT! Very frustrating.

  4. I’m planning to make this, but would love to know the amount of kale by weight. we blanch and freeze our organic garden kale every season, packaging it by different weights of kale. I’d love to just use my homegrown stuff, but I’m guessing that 4 ounces of kale is way more than you use for this recipe. Opinion?

    1. Hi Mary, I would guess that you’d need about 2 ounces of kale (without stems), I’d start there! You can always make a double batch and add leftover to soups, stews, etc.

      1. In follow-up, I used around 2 1/2 oz of blanched kale and it worked out perfectly. Served it with avocado slices and croutons made from my homemade sourdough multigrain. Great flavor. A winner!

  5. Hi Sylvia,

    I don’t have an Instant Pot, can I make this in a normal pot?

    Looking forward to making this for dinner tonight! Thank you so much!

  6. Used Rancho Gordo Cassoulet beans and definitely one of the best things I’ve eaten in ages. It is dishes like this that make me realize there is no need for meat or processed foods.

  7. This has become a family favorite. We make it and take it with us when we are traveling. It makes other bean recipes seem just too ordinary.