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A modernized, white bean stew called Vegan Cassoulet Vert with a Lemony Kale Pesto that is meat-free and that can be! Fast, healthy and wonderfully! A fun way to feed kids white beans.

Here’s a simple recipe for Vegan Cassoulet Vert – a modernized version of French white bean stew enlivened with Lemony Kale Pesto. Originating in France, cassoulets were once considered peasant food – economical beans baked long and slow was available, getting its name from the clay pot it was baked in. This version food- humble, economical, efficient, yet deliciously and satisfying . A simple bowl of beans but the zesty kale pesto breathes life into the white beans, giving them an unexpected brightness.

This recipe is you can made pressure cooker or you don’t have to use a pressure cooker for this, see the recipe for more options! I have cooked a pound of classic dry Navy Beans in the instant pot using the pressure cooker setting for 25 minutes. While this is cooking, make the pesto.

To serve, you could sprinkle with garlicky croutons, serve with rustic bread- or keep it lean or with a drizzle of olive oil and avocado.

Vegan Cassoulet Vert Ingredients

• 1 pound dry white beans ( soaked 8-24 hours- or used canned)
• 2 tablespoons olive oil
• 1 onion diced
• 4 garlic cloves, rough chopped
• 4 cups veggie stock (or just water you as to don’t have veggie stock )
• 1 cup water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

This will make 5 cups cooked beans (or use canned, you will need about 3 cans)

Lemony Kale Pesto

• 2 cups lacinato kale, packed (about 1 small bunch, small tender stems ok)
• ½ bunch Italian parsley  or basil (about 1 cup packed, thins stems ok)
• 2 cloves garlic
• zest and juice from one medium lemon
• ¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out)
• ¼ cup olive oil
• ¼ cup water ( or more, just to get this into a thick “paste”)
• 1 teaspoon salt

Garlicky Bread Crumbs or Croutons

• 1–2 slices bread, torn into little pieces
• 2–3 tablespoons olive oil
• 1–2 garlic cloves, smashed
• pinch salt

Vegan Cassoulet Vert Instructions

• If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans, or canned beans)
• Set instant Pot to Saute Function and heat oil. Add onions and saute 4-5 minutes, stirring. Add garlic, saute for 2 minutes.
• Add veggie stock , water, white beans, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 minutes. Naturally release.
• Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.
• Make the garlicky bread crumbs:Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.
• When the beans are done, ladle out any excess broth, reserving it.
• Stir in the kale pesto, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. Let this sit at warm setting 5-10 minutes to allow flavors to meld a bit.
• Taste for salt and lemon. I typically add both. If it’s bland- it needs both. You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as the flavors meld.
• Serve with garlicky croutons, and add avocado.

Notes

• No pre-soak? You can cook the beans without presoaking if in a pinch. Follow the same directions, increasing the water by 2 cups. (Add 2 cups more water, so 3 cups total) Let naturally release, strain beans, reserving liquid. Continue following the recipe.
• Canned beans: Make this on the stovetop with canned beans. Heat oil, Saute onion and garlic until fragrant and golden. Add drained beans (2 cans), 1 cup veggie stock, and reduce salt to 1 teaspoon, add pepper, bay leaves, herbs de Provence and bring to a gentle simmer for 15 minutes, adding more veggie stock or water if needed to keep that stew-like consistency. Stir the kale pesto into the beans, simmer 5-10 more minutes adjust salt and lemon.
• You can use the remaining food in salads while it is cold.