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