Vegetarian Cassoulet

• 1 cup Dried, Soaked Overnight And Drained Great Northern Beans (or 1 Can Drained Beans)
• 8 ounces, weight Penne Or Other Small Pasta
• 6 Tablespoons Olive Oil, Divided
• 3- 1/2 cups Vegetable Or Chicken Stock
• 2 whole Yellow Onions, Sliced
• 2 cloves Garlic, Minced
• 2 whole Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 5 Tablespoons Red Wine
• 2 Tablespoons Tomato Paste
• 2 stalks Celery, Sliced
• 4 ounces, weight Fresh Mushrooms, Sliced
• 2 whole Large Tomatoes, Sliced
• 1 teaspoon Brown Sugar
• 4 Tablespoons Dried Bread Crumbs (panko Works Too)

1. # put beans in sauce pan (if using dried), cover with water and bring to a boil.
2. Boil for 20 min and then drain.
3. # Cook pasta for only 3 min.
4. in a large saucepan of boiling water, adding 1T of the oil.
5. When almost tender, drain the pasta in a colander and set aside.
6. # Place the beans in a large casserole, pour on the vegetable stock, and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato paste.
7. MEAT OPTION you can also add 6 pieces of cooked diced bacon.
8. # Bring the stock to a boil, then cover the casserole and cook in the oven (350) for 2 hours.
9. # Add the reserved pasta, the celery, mushrooms and tomatoes and season with salt and pepper.
10. Stir in the sugar and sprinkle the bread crumbs over.
11. Cover the casserole and continue cooking it for 1 hour.
12. # Serve it hot, with salad and crusty bread.
13. Be sure to remove the bay leaves before eating.

beans, pasta, olive oil, vegetable or chicken, yellow onions, garlic, bay leaves, oregano, thyme, red wine, tomato paste, stalks celery, mushrooms, tomatoes, brown sugar, bread crumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-cassoulet/ (may not work)