Vegetarian Cassoulet

Cassoulet is a French dish that normally contains beans, veggies, and a French pepperoni called seitan. It's really a peasant dish, but has found it's way into mainstream French cuisine and the ever popular French bistro. This version is a vegetarian version. Cassoulet is a hearty dish, warming and nice with a sprinkle of romano cheese.

To start your cassoulet, preheat your oven to 350. You're going to need it.

In a large pot, start by softening a finely chopped onion, and 6 cloves of garlic - if you're not big into garlic you can do a little less. Then throw in some thymne, fresh rosemary, margorum (I can't figure how to spell it and my computer won't fix it, so you'll have to deal), and a few bay leaves. stir is around until a few onions start to brown and the rest have softened. It'll take about two minutes.



While that happens go get a nice dry red wine. I chose one of my favorite wines from the Bartlett winery in Gouldsboro, Maine. You can't find it in any local market except if you go to Maine, but it's worth it, and you can order it over the internet. It's actually a blue berry wine and I thought it would go well with this dish.



Uncork your wine and then you can deglaze your pan with a 1/2 cup of it, and then you can enjoy a glass. Then let the onions continue to soften in the wine, make sure you also turn down the heat on your mixture in the pot so it doesn't dissolve all the wine.



The deglazing will put a great smell in the air, so the adoring public of the Tiny Ass Kitchen will join you in the kitchen.

So while the onion, garlic and spices along with the wine does its thing, go ahead and peel enough potatoes to give you about a cup worth of potatoes and the same thing goes for carrots.



Be careful not to go to fast with your peeler, it can result in casualties and the need for a Hello Kitty band aid.



When the onions have softened for another 5 minutes you can add them in. The stir it in to the rest and let it cook for a few more minutes so the potatoes and carrots can start to soften.



Also add in a can of drained chopped tomatoes, you can use the real thing, but since it's winter the tomatoes aren't that great in the markets, and using canned is pretty cheap (45 cents at Aldi) and easy when you're in a rush.



Open up and drain one can of kidney beans and one can of canellini beans (you know I lurve them)



You can then add them to the veggies in the pot.



Then add a tablespoon of both dijion mustard (don't worry it doesn't overpower a thing, just trust me) and a tablespoon of molasses. (again, don't worry)



Mix up the whole thing.



Add in some salt and pepper and let it cook for another 5-10 minutes.

Once everything has had time to simmer and the beans have a chance to get a bit softer, grease a casserole dish and then add the mixture in the pot to the baking dish.



Make sure you spread everything out and also make sure that the ingredients are well combined (so you don't get areas of all potatoes, or all beans)

Then shove it into your 350 degree oven and bake it for 50 minutes.

This isn't a quick fix dinner, but it's worth the wait.



When it's done it's nice and hot, with the potatoes and carrots cooked through.



You can load it into a bowl and enjoy!!