Dinner · American · 20 min
Slow-Simmered White Bean and Sweet Potato Cassoulet with Toasted Sunflower Gremolata
- Calories
- 1100
- Protein
- 43g
- Carbs
- 124g
- Fat
- 52g
Ingredients
- 136.5 g white beans
- 140 g sweet potato
- 31.6 g sweet onion
- 20 g kale
- 2 clove garlic
- 32.9 g extra virgin olive oil
- 2 cup vegetable broth
- 0.5 tsp salt
- 34.5 g sunflower seed kernels
- 2 tbsp fresh parsley
- 0.5 tsp lemon zest
- 0.25 tsp cajun seasoning
- 0.25 tsp black pepper
Method
- 01Soak the white beans overnight in plenty of water for 8-12 hours. Drain and rinse thoroughly.
- 02In a heavy-bottomed pot, heat half of the extra-virgin olive oil (approx. 16.5 g) over medium heat. Add the diced sweet onion and minced garlic; sauté until translucent and aromatic, about 5 minutes.
- 03Add the soaked white beans and vegetable broth to the pot (add additional water if needed to cover beans by 2 inches). Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes until the beans are creamy and tender.
- 04Stir in the peeled and cubed sweet potatoes 20 minutes before the beans finish cooking, letting them soften until they begin to break down into the broth. Season the mixture with salt.
- 05Fold in the chopped kale during the last 3 minutes of cooking and simmer until just wilted.
- 06While the beans simmer, prepare the gremolata: heat a small dry skillet over medium heat and toast the sunflower seeds until golden brown and fragrant, 3-4 minutes. Transfer to a small bowl and mix with the remaining extra-virgin olive oil, chopped fresh parsley, grated lemon zest, and Cajun seasoning.
- 07Ladle the stew into a deep bowl, top with the toasted sunflower gremolata, sprinkle with ground black pepper, and serve warm.
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