Leek and Bean Cassoulet with the Perfect Biscuits

I love cassoulet, it’s the perfect comfort food on a cold day.

It’s winter vegetables, topped with biscuits baked right on top.  I recommend you prepare this for loved ones – it’s a wonderful meal to have ready and waiting for them.

Leek and Bean Cassoulet with Biscuits – 6 servings
For the Cassoulet:
3 Yukon gold potatoes, peeled, and diced
3 cups low sodium chicken stock
3 tablespoons cornstarch
Olive oil
2 leeks, washed and thinly sliced (about 2 cups)
1 small onion, chopped
1 1/2 cups carrots, peeled and diced
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
3/4 cup frozen peas
1 15-ounce can navy beans, drained and rinsed

For the Biscuits:
3/4 cups non-fat milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-hydrogenated vegan shortening (such as Earth Balance)

Preheat the oven to 425 degrees F.

Place the potatoes in a small saucepan, cover with water and a lid, and bring to a boil. Once it’s boiling, cook for 10 minutes, or until tender. Drain immediately so that they don’t overcook, and set aside.

Start to prepare the biscuits – in a measuring cup combine milk and apple cider vinegar to curdle, set aside. In a large bowl sift together flour, baking powder, and salt.

Mix the cornstarch into the chicken stock until dissolved, set aside.

In a large oven safe saute pan, over medium heat, heat olive oil. Add leeks, onions, and carrots and cook until soft – about 10 minutes. Keep the heat on medium to medium low, so that nothing burns.
Once softened add garlic, thyme, salt and pepper, cook for about a minute. Add the cooked potatoes, peas, and pour in the chicken stock mixture. Raise the heat a bit, bring liquid to simmering, lower heat and cook for 10 minutes, stirring occasionally. Turn off the heat.

Add shortening to flour mixture, by using a fork to press shortening into flour. Continue to do this until all the shortening is mixed in, large crumbs will form. Drizzle in some milk mixture a bit at a time, using your fork to stir flour and milk together, continue to do this until all the milk is used, and dough is formed. Lightly flour your hands, and form dough into 6 balls.

Add the beans to the leek mixture. Top leek and bean with the biscuits and flatten a bit. Place in the oven and bake for 18 minutes.
The biscuits should be browned and firm.

Remove from the oven and use a large spoon to serve the cassoulet into a bowl, with a biscuit in each shallow bowl.

Serve hot! It’s best to use your spoon to break the biscuit up in your bowl.

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