Fall Harvest Cassoulet

Emily was home after a food-filled Thanksgiving with her grandparents.  She was complaining about feeling stuffed and gaining weight, so I wanted to make a healthy, tasty vegetarian dinner using some of the sweet potatoes from my garden to get her off to a good start this month.


Aside from the sweet potatoes, I had Brussels sprouts and celery in the fridge and cans of tomatoes and cannellini beans in the pantry. I was all set to play around with (adapt) a recipe I had for a french harvest cassoulet from Sur la Table.  In addition to my other changes, I  added feta cheese as a topping, which we all agreed was a very positive touch (although I guess the addition of feta might make this no longer a cassoulet).


Fall Harvest Cassoulet

Adapted from Sur la Table 

2 Tbsp olive oil

1 doz. Brussels sprouts, cut in 1/2 if small, 1/4 if large

2 celery stalks, sliced

2 medium sweet potatoes, peeled and chopped (from the garden)

1 onion, chopped

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 cloves garlic, sliced (from the garden)

1 14-oz can diced tomatoes, drained

2 cans cannellini beans, drained, 1/4 cup liquid reserved

1/2 tsp thyme (from the garden)

2 bay leaves

Feta cheese for topping.


Heat oven to 400F.

In a large dutch oven, heat oil over medium heat.  Add vegetables, salt and pepper and cook about 8 minutes, or until soft.  Mix in garlic and cook 1 minute more.

Mix in the tomatoes, beans, bean liquid, thyme and bay leaves.


Bake covered for 25 minutes.  Remove cover and cook another 5 minutes or until vegetables are tender.


Remove bay leaves and serve.


Sprinkle with feta and enjoy!


Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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