Lima Bean Cassoulet

Packed with hearty flavors and rustic charm, this Lima Bean Cassoulet is a plant-based twist on the French classic that's sure to impress. Tender, creamy lima beans are slow-simmered with a medley of aromatic vegetables, savory vegetable broth, and fragrant herbs like thyme and bay leaves, creating a comforting stew that's irresistibly satisfying. A touch of smoked paprika adds depth, while a golden, crunchy breadcrumb topping takes this dish to the next level. Perfect as a vegetarian main course, this wholesome one-pot recipe is ideal for cozy dinners or effortless entertaining. Serve it with crusty bread or a crisp green salad for a meal bursting with texture and flavor. Whether you're looking for a nourishing dish or a flavorful way to enjoy legumes, this Lima Bean Cassoulet is a must-try!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound dried lima beans
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14.5 ounces) canned diced tomatoes
• 4 cups vegetable broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons parsley, chopped

Directions

Step 1

Rinse the dried lima beans and soak them in water overnight. Drain and rinse before cooking.

Step 2

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until softened.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the drained lima beans, canned diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

Step 5

Nestle the thyme sprigs and bay leaves into the mixture. Stir in smoked paprika, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the lima beans are tender.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

Once the beans are cooked, remove the bay leaves and thyme stems. Taste and adjust seasoning if necessary.

Step 9

Sprinkle the breadcrumbs evenly over the cassoulet surface. Place the pot in the preheated oven and bake, uncovered, for 20-25 minutes, or until the breadcrumbs are golden and crispy.

Step 10

Remove the cassoulet from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

Step 11

Serve warm, alongside crusty bread or a crisp green salad for a complete meal.

Nutrition Facts

Serving size	(2482.2g)

Amount per serving	% Daily Value*
Calories	3048.2

Total Fat 72.8g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 10.4g
Cholesterol 8.2mg	0%
Sodium 7185.1mg	0%
Total Carbohydrate 484.1g	0%
Dietary Fiber 120.9g	0%
Total Sugars 89.2g
Protein 138.6g	0%

Vitamin D 0IU	0%
Calcium 906.9mg	0%
Iron 49.2mg	0%
Potassium 11728.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 17.6%

Carbs: 61.6%