Cassoulet de Feves

Food Service Search Staff

INGREDIENTS:1/3 cupolive oil 1-3/4 qts.red bell peppers, finely-chopped 1 qt.onion, diced 2 lbs., 11 ozs. carrots, sliced 1/3 cupgarlic, chopped 1 lb., 6 oz.yellow squash, 3/4-in. dice 2/3 cupparsley flakes 1 Tbsp.dried basil leaves 1 Tbsp.ground thyme 1 Tbsp.dried tarragon leaves 1-½ tsp.white pepper 1-½ tsp.crushed red pepper 2-½ qts.canned diced tomatoes 2-3/4 qts.water ¼ cupvegetable soup base 8 lbs.cannellini beans, drained and rinsed 10-½ ozs.dark red kidney beans, drained and rinsed as neededcornstarch as neededwater 1 qt.bread crumbs 1/3 cup olive oilDIRECTIONS:1. In large stockpot, sauté red bell peppers, onions, carrots and garlic in 1/3 cup olive oil. Add squash, parsley, basil, thyme, tarragon and white and crushed red pepper; stir. 2. Add tomatoes with juice, water and vegetable base; bring to a simmer. Add beans and simmer for 15 minutes. 3. Make a slurry of cornstarch and just enough water to dilute and thicken. Stir slurry into bean mixture. 4. Divide mixture evenly among four half pans (10x12x12-in.). Toss bread crumbs with 1/3 cup olive oil. Sprinkle crumbs on pan tops; bake until lightly browned. NUTRITIONAL INFORMATION: SERVINGS:64 (5 oz.) servings From:Executive Chef Tom Siegel, University of Montana, Missoula PHOTO CREDIT:Photo Credit: Idaho Bean Commission