As you read this, I’m sitting on a plane, somewhere over the Atlantic, on my way to a city that makes any foodie salivate: Paris. I’ve never been, so over these past several months, the planner in me has reared its annoyingly thorough head. I have a very long list of things I want to do, including all the food I want to eat.
All of this to say, I thought it would be appropriate to cook a French-inspired dish for this week’s Meatless Monday. Cassoulet, which originated in the south of France, traditionally features meat (usually pork), white beans, herbs, wine and stock that are cooked slowly in order to develop a really deep, hearty flavor. So for this vegetarian version, I’ve subbed in some mushrooms and asparagus for texture and sun-dried tomatoes for saltiness. But, perhaps my favorite part is what the dish is served over: Israeli couscous. Once those little grains absorb the juices in this dish, they’re like pearls of heaven.
Bean, Mushroom and Asparagus Cassoulet
4 servings
1 bunch asparagus, cut into 2-inch pieces
2 Tbsp. oil from sun-dried tomato jar
1 large shallot, finely chopped
4 cloves garlic, finely chopped
10 oz. button mushrooms, sliced
Salt and freshly ground black pepper to taste
¼ cup dry white wine
30 oz. canned great Northern beans, drained and rinsed
1/3 cup sun-dried tomatoes, julienned
¼ tsp. dried thyme
¼ tsp. dried marjoram
1½ cups vegetable broth
1½ cups Israeli couscous
1 Tbsp. butter
• In a large pot, bring 5 cups of water to a boil. Add the asparagus, cover and let cook for a couple of minutes. Drain in a colander and rinse with cold water until cooled. Set aside.
• In a large saute pan, heat the sun-dried tomato oil over medium-high heat. Add the shallots and garlic and saute for 30 seconds, then add the mushrooms. Season with salt and pepper to taste, then stir the mushrooms so they are coated in oil. Saute until browned, about 7 to 8 minutes.
• Add the wine and cook until it has evaporated, then add the beans, sun-dried tomatoes, thyme and marjoram. Season again with salt and pepper, then add the vegetable broth.
• Simmer until liquid has almost cooked out and mixture is thickened, about 12 minutes.
• Meanwhile, bring 2¼ cups of water to a boil in a medium-size pot. Add the couscous, cover and remove from heat. Let sit until water has been absorbed, about 5 to 7 minutes. Remove the lid and fluff with a fork, then add the butter and season with a little salt and pepper.
• Once the bean mixture has cooked, add the asparagus to the mixture, stir to combine and cook a minute more.
• Serve the cassoulet over the couscous.
This article appears in April 2013.