A modernized, French-inspired called Cassoulet Vert (or green cassoulet) made 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.
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!
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
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.
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.
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.
Repurpose the beans throughout the week – see the recipe notes!
More recipes you may like:
- Lemony Corona Beans with Olive Oil, Garlic & Herbs
- Creamy White Bean Soup with Gremolata
- Brothy Tortellini Soup w/ Spinach, White Beans & Basil
- Italian Baked Beans and Greens
- Charred Asparagus Kale Pasta with Lemony Cannellini Beans
Have a happy Thursday.
xoxo
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Cassoulet Vert
- 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
- 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
- 1–2 slices bread, torn into little pieces
- 2–3 tablespoons olive oil
- 1–2 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
Hi there- If I make this in the morning, should I wait to stir the pesto into beans until I serve it this evening?
You can mix and then refrigerate, then bake. 😉
I added carrot, celery and snap peas. Flavor is so bright and fresh!! Definitely more soup consistency even after ladling out excess broth but will maybe put on top of rice later. Delish!
WOW!!!! What a dish. Added in some garbanzo beans, feta, and snow pea shoots. Thank you for a delicious and bright recipe.
Wow! I just found you and this is the first of your recipes i’ve made. It was simply outstanding! So simple and delicious! My husband loved it, too. It will be added to our regular rotation. Thank you!
Glad you. both liked this Cindy!
I made this last night with canned beans. Your directions say 2 cans, but with the amount of pesto it really needed an additional can, which I added, and I could have probably used 4 cans and been fine. I only had 3 cans of white beans, so that was what I used. It was delicious. I am currently eating the very small amount of leftovers with a fried egg on top. I really wish I’d had one more can of beans for more leftovers… 😀
Hi, you are right- it should be 3 cans ( 4 1/2-5 cups) or even 4. I updated the recipe.
So good! Whole family loved! Did not use the nuts. Added extra salt and lemon at the end. Easy and delicious
Holy cats! This was amazing. I took a couple of shortcuts. I used jarred vegan pesto from Sprouts (a brick & mortar farmer’s market here in AZ) because a) I don’t like kale and b) I didn’t want to take time making the pesto. I only had two cans of beans so I used no water. Will definitely use three cans next time. Used a tsp of thyme and rosemary because why not? Adding avocado makes the dish sublime. I did not add lemon and was quite satisfied without it. It’s satisfying and an interesting use of pesto. I’m hooked. Thanks, Sylvia.
I haven’t made the recipe yet, but I plan to. Can the dish be frozen and then reheated later?
Yes, I think it would freeze well- as far as flavor- but you’ll lose that vibrant green color.
Hello Sylvia, my apologizes but where can I find that gorgeous vintage bronze spoon displayed in your image?
I got it at an antique flea market in Rome. 😉
Oh my goodness. This was heaven! Forgot to soak my beans so just nervously went for it adding the 2 extra cups of water as noted. It was very brothy so could potentially cut that down but we saved extra broth and then ate it a little more soupy than pictured. But the favor….goodness!!! I can’t wait to make this again.
(I feel like I can’t express my excitement about how good this came out hahah)
I’m confused on if I should use parsley or basil for the pesto? Should I use a combo of both? Will each make a different tasting pesto? I know pesto is usually basil so…? Let me know. Excited to make it this weekend 🙂
Hi, either will work. Or you can use a combo. Both taste great, on their own or combined. 🙂
What would be the best substitute for the onion in this recipe?
Can you do leeks or shallots?
Delicious- the only change was letting the esters put the pesto into their individual bowls.
So good!
is there a possibility that i can cook this on stove top? and for how long?
Hi Sophia- There are notes for stove top version using canned beans. If you are using dry beans, I would soak them and cook them first, then follow recipe for canned beans in the notes!
Looking forward to making this recipe with the kale I got from my CSA this week. One question, I don’t know if I’m just not seeing it, but do you add the white beans in with the other ingredients of the instant pot after sautéing the onions and garlic? I, not seeing where you cook the white beans, but I’m assuming it’s in the instant pot. Thanks.
Whoops! I missed it and thanks for catching. On there now! 🙂
Another crowd pleaser! Served it this week with (your) roast chicken leftovers. I have never made a recipe from your blog that was not universally enjoyed by those I was cooking for!
thanks so much Heather! Appreciate this!
Delicious.
When does the cup of water get added?
Sorry about that- add with the broth. I updated the recipe, thanks!
Delicious!
I made it this evening for Vegan friends who were calling in and… wow. Everyone loved it. Really rich but without using anything unhealthy! Will definitely be one I’ll use again!
Made this last night and WOW. I love pesto, and I had most of the ingredients on hand. I usually try to make recipes exactly as written the first time, but I didn’t have quite everything – had 2 cups of shredded green kale which I massaged with olive oil to try to break down a bit, since Lacinato was out at both stores I went to this weekend. I wasn’t sure how much Parmesan to add, and I definitely added more than I should have (but it was delicious!).
Most notably, I had to use dry beans that I forgot to presoak! I added the extra water (but used veggie stock instead), and only did 25 minutes on high in the instant pot. They were still a little firm after fully naturally releasing. We had time to wait, so I put them back on for another 10 minutes, then let naturally release for 20 minutes. THEY WERE AMAZING!
Topped with a handful of arugula, made some crusty garlic bread, and it was more filling than we expected. Made lots of leftovers, which I brought to work for dinner. Thanks so much for this recipe! It was everything I wanted on a cold day yesterday!
This recipe was a big hit with the hubby. I would give the recipe a 4.5. The only reason I am docking it a bit is because I am a newbie to instapot-ing and I must have missed the note about letting it naturally release pressure. After 10 minutes I got impatient and manually released the pressure. As a result, the beans were a bit under-cooked. I probably should have known that on my own, but it might be helpful for other newbies. For the beans, I salted the water a little bit, subbed some water for chicken stock, and added a pat of butter. For the pesto, I added some basil (I needed to use it up, and I love basil), added more lemon juice (because I love lemon), added parm (I love parm), I used roasted cashews (those were the nuts I had on hand). The pesto was bright and flavorful. When the beans were “finished” I drained them added some bacon crumbles and the pesto. I added back some of the bean water to loosen the pesto. I served with a soft boiled egg and crusty bread. It was a very filling meal and we have great leftovers.
Thanks so much! What beans did you use, and for how long? I will adjust the recipe. Thanks!
White beans for 30 minutes pressure cook on high, and then I manually released after 10 minutes.
I made this a couple of weeks ago. Before adding the cheese (used a parm/romano/asiago blend I had left over) I didn’t find the flavors really popped – I think I tinkered too much with the recipe and my proportions were off. Also I waaaaaaay overcooked the beans so they came out mushy, possibly because I used dried northern beans and soaked them first. I ended up just “going with it” and mushing it up a bit more to eat on pita bread like hummus, which was very tasty! I’d make that mistake again, actually! 🙂 I’m definitely going to try this one again, though, and try to get it right next time.
I will give this one another go and see if I forgot an ingredient. Totally possible! Thanks for sharing Jen!
Tried this recipe a second time and the flavors were SO good! I could eat the pesto right out of a bowl on its own! I still struggle with the consistency and trying to separate the “bean juice” – any tricks to do that more successfully? It turned into something like a stew consistency but it tasted absolutely delicious! I apparently just stink at cooking beans. 🙂
You could spoon into a strainer, reserving the strainer, spoon the juice back in, to the desired consistency?
Really, really good
Thanks Suzanne, I like this one too!