Updated: Nov 26, 2019
Yield: ~1 4 inch hotel pan
8 cups dried Great Northern Beans
1 cup olive oil
10 garlic cloves, peeled, but left whole
12 medium-sized potatoes, peeled and diced
6 red bell peppers, diced
8 carrots, peeled and diced
3 tbsp. herbes de Provence
1 tbsp. dried thyme
Salt and pepper to taste
1 bottle dry red wine
1 #10 can diced tomatoes
14 cups vegetable broth
8 cups bread crumbs
1 bunch Italian parsley, chopped
3 onions, chopped
5 garlic cloves, chopped
12 pickled jalapenos, chopped
Juice of 3 lemons
Cook beans in a large pot of water, about 2-3 hours.
In a large pan, heat the olive oil. Add about half of the garlic cloves, the potatoes, red pepper, and carrot. Sauté for 5 minutes.
Preheat the oven to 350 degrees F. Layer the drained beans with the sautéed vegetables in a 4 inch hotel pan, sprinkling with herbes de Provence, thyme, salt and pepper. Top with the red wine, tomatoes, and broth. Cover and bake for 1.5 hours, checking every so often to be sure the mixture is not too dry. Add more broth if needed to keep the mixture slightly soupy.
Chop the reserved garlic and combine with the bread crumbs and parsley. Uncover and spread the bread crumb mixture over the cassoulet. Increase the temperature to 400 degrees, and bake for 15 minutes, or until the crust is golden brown.
Make the Onion-Jalapeno Relish by combining all ingredients. Serve the cassoulet accompanied by the relish.