- 3 medium leeks (white and pale green parts only)
- 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
- 3 celery ribs, cut into 1-inch-wide pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Trkish or 1/2 California bay leaf
- 1/8 tsp ground cloves
- 3 (19-ounce) cans cannellini or Great Northern beans, rised and drained
- 1 qt. water
For Garlic Crumbs
- 4 cups coarse fresh bread crumbs from a baguette
- 1/3 cup olive oil
- 1 Tbsp chopped garlic
- 1/4 cup parsley
Halve leaks lengthwise and cut crosswise into 1/2-inch pieces, then wash well.
Cook leeks, carrots, celery and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 tsp each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling part, about 30 minutes.
Make garlic crumbs while cassoulet simmers.
Preheat oven to 350 degrees F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 tsp. each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cook crumbs in pan, then return to bowl and stir in parsley.
Finish Cassoulet
Discard herb springs and bay leaf. Mash some of the beans in pot with a potato masher or back of a spoon to thicken brith. season with salt and pepper. Just before serving, spring with garlic crumbs,.
Source: Gourmet, March 2008
