Cassoulet Forestiere

• 2 cups dried white or cannellini beans
• 1/2 oz. dried morel mushrooms
• 1/2 oz. dried bolete and/or chanterelle mushrooms
• 5 Tbs. olive oil, divided
• 2 medium leeks, white parts quartered and finely chopped (3 cups)
• 4 medium carrots, cut into 1/4-inch dice
• 1 tsp. dried thyme
• 6 cloves garlic, minced, divided (2 Tbs.)
• 1 15.5-oz. can chopped tomatoes
• 2 bay leaves
• 1 1/2 tsp. salt
• 4 cups fresh breadcrumbs

1. Place beans in large bowl; cover with water.
2. Soak 6 hours, or overnight.
3. Drain.
4. Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes.
5. Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.
6. Heat 2 Tbs.
7. oil in Dutch oven over medium heat.
8. Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown.
9. Stir in thyme and 1 Tbs.
10. garlic; cook 30 seconds.
11. Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil.
12. Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary.
13. (Mixture should be a little soupy.)
14. Add salt, and add pepper to taste; cook 5 to 10 minutes more.
15. Let stand 30 minutes.
16. Heat remaining 3 Tbs.
17. oil in skillet over medium heat.
18. Add remaining 1 Tbs.
19. garlic; warm 1 minute, or until garlic turns opaque.
20. Remove from heat; stir in breadcrumbs.
21. Preheat oven to 350F.
22. Remove bay leaves from bean mixture, and spread breadcrumbs over top.
23. Bake 30 minutes, or until breadcrumbs are golden brown.

white, morel mushrooms, mushrooms, olive oil, leeks, carrots, thyme, garlic, tomatoes, bay leaves, salt, fresh breadcrumbs

Taken from www.vegetariantimes.com/recipe/cassoulet-forestiere/ (may not work)