White Bean & Vegetable Cassoulet

White Bean & Vegetable Cassoulet with Millet Crust Recipe 

Everything you need in one dish…and the millet makes a nice whole-grain crust.

Makes: 8 servings


1 tablespoon plus 3 teaspoons olive oil
2 cups chopped red bell peppers
1 ½ cups chopped onions
1 ½ cups thinly sliced carrot
1 tablespoon minced garlic
8 ounces yellow crookneck squash, trimmed, cut into ½-inch pieces
4 ounces fresh green beans, cut into 2-inch pieces
1 tablespoon ground cumin
2 teaspoons harissa (chili) paste or ½ teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1 15-ounce can cannellini (white kidney beans), rinsed, drained
½ cup chopped fresh basil ½ cup millet, 2 cups water
½ cup fresh breadcrumbs made from whole grain crusty bread


Nutrition per serving:

Calories: 205, Total fat: 5 g; Saturated fat: 1 g, Cholesterol: 0 mg. 
Source: Bon Appétit, May 1998 (variation)

For more nutrition information please contact our Nutrition Coach,
Kris Bonham, RDN at krisb@acac.com