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New in Cooking

Staub White and more

French Harvest Cassoulet

Serves: Makes 4 servings


  • 2 tbsp olive oil
  • 2 zucchini, chopped
  • 2 celery stalks, sliced
  • 2 medium sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 cloves garlic, sliced
  • 1 can (14 oz) diced tomatoes, drained
  • 3 cups drained cannellini beans, liquid reserved
  • 4 sprigs fresh thyme
  • 2 dried bay leaves


    Heat oven to 400°F.

    In a large skillet, heat oil over medium heat. Add zucchini, celery, sweet potatoes, onion, salt and pepper and cook about 8 minutes or until soft.

    Mix in garlic and stir for another minute.

    Combine vegetables, tomatoes, beans, ¼ cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.

    Bake for about 30 minutes or until vegetables are tender.

    Remove bay leaves and serve warm.

Tested and perfected in the Sur la Table kitchen

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