Cassoulet is a classic recipe from the Languedoc region of France. White beans and sausages, pork, and duck or goose are combined in a covered crock and slow-cooked. Our version contains kidney beans instead of meat.
This vegetarian recipe makes an excellent main dish. One serving provides as much protein and iron as a three-ounce serving of cooked lean beef.
Add several links of vegetarian brown-and-serve breakfast links, sliced into 1/4-inch pieces, to this cassoulet.
Round out this meal with red wine, a mixed green salad tossed with diced beets, marinated artichoke hearts, toasted walnuts and vinaigrette, and an assortment of French cheeses. Fresh pears make an elegant dessert.