Serves4 to 6
- Active time:30 min
- Start to finish:1 1/4 hr
March 2008
A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.
For more recipes inspired by the City of Light, visit our Paris City Guide.
For cassoulet
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3
medium leeks (white and pale green parts only)
-
4
medium carrots, halved lengthwise and cut into 1-inch-wide pieces
-
3
celery ribs, cut into 1-inch-wide pieces
-
4
garlic cloves, chopped
-
1/4
cup
olive oil
-
4
thyme sprigs
-
2
parsley sprigs
-
1
Turkish or 1/2 California bay leaf
-
1/8
teaspoon
ground cloves
-
3
(19-oz) cans cannellini or Great Northern beans, rinsed and drained
-
1
qt
water
For garlic crumbs
-
4
cups
coarse fresh bread crumbs from a baguette
-
1/3
cup
olive oil
-
1
tablespoon
chopped garlic
-
1/4
cup
chopped parsley
Make cassoulet:
-
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well (see cooks’ note, below) and pat dry.
-
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
-
Preheat oven to 350°F with rack in middle.
-
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
-
Cool crumbs in pan, then return to bowl and stir in parsley.
Cooks’ note: Wash chopped leeks in a large bowl of water, agitating them, then lift out and drain.
