Baked Cassoulet Beans with Squash and Corn

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and widely available.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Pumpkin can be a more affordable alternative and still provides a similar texture.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute for bread crumbs.

Introduce the cassoulet beans and describe their texture and flavor.

Show the ingredients including zucchini, tomatoes, lemon, frozen corn, and fresh basil.

Prepare the breadcrumbs by tearing two pieces of plain bread into small pieces to fill one cup.

Soak the cassoulet beans in filtered water for about six hours before cooking.

After soaking, boil the beans in filtered water for 20 minutes.

In a 12-inch skillet, heat on medium-high and sauté a quarter of a large onion, diced carrot, and diced celery for about five minutes until softened and lightly browned.

Add a couple of garlic cloves to the skillet and continue to sauté until the vegetables are caramelized.

Combine the sautéed vegetables with the boiling beans and simmer until the beans are tender, checking for doneness by tasting the skin.

Ensure there isn't too much liquid in the beans to develop a rich broth.

Prepare the baking dish and layer the ingredients as demonstrated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens