White bean cassoulet
385cal, 18p, 47c, 8f (per meal)
1 can(s) (439g)
2 clove(s) (6g)
1 tbsp (15mL)
1/2 cup(s) (mL)
1 medium (2-1/2" dia) (110g)
1 stalk, medium (7-1/2" - 8" long) (40g)
2 large (144g)
1
Preheat oven to 400°F (200°C).
2
Heat oil in a saucepan over medium-high heat. Add carrot, celery, onion, garlic, and some salt and pepper. Cook until softened, 5-8 minutes.
3
Stir in beans and broth. Bring to a simmer then turn off the heat.
4
Transfer bean mixture to a baking dish. Bake until browned and bubbling, 18-25 minutes.
5
Serve.