Garbanzo Cassoulet

Recipe Ingredients

1 1/2 cups	355ml	Garbanzos - (dry)
7 cups	1659ml	Water
1 cup	62g / 2.2oz	Onion - peeled (whole) (small)
4		Whole cloves
2		Garlic
1		Fresh ginger
1 cup	110g / 3.9oz	Carrots - cubed,
		Sauce
2 tablespoons	30ml	Oil
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Garlic - minced
6 tablespoons	90ml	Tomatoes (medium)
2 cups	474ml	Tomato sauce
1 1/2 cups	355ml	Water
1 teaspoon	5ml	Dry basil
1 teaspoon	5ml	Thyme
		Salt and pepper - to taste --
		Topping
2 tablespoons	30ml	Oil
1/2 cup	118ml	Parsley
2 cups	292g / 10oz	Bread crumbs

Recipe Instructions

Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste. Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top.

Source:
Emeril Lagasse

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