Bean Cassoulet

Directions

Soak beans overnight.

Peel onion and leave whole. Stick the cloves into it.

In a large pot put in the beans, onion with cloves, 1 tablespoon garlic, and 4” peeled ginger root.

Cover and cook medium to high until beans are tender.

Add the carrots and cook another 20 minutes.

Throw out the onion and ginger root.

Retain 1½ cups of the liquid.

In a fry pan sauté the chopped onion and 2 tablespoon garlic.

Add the bean liquid 1½ cups, chopped tomatoes, tomato sauce, basil, thyme.

Bring to boil, low heat and simmer about 45 minutes.

Preheat oven to 350 deg.

In a baking casserole dish combine ½ of the bean mixture and ½ of the tomato mixture.

Cover evenly with ½ the bread crumbs.

Add rest of mixture and cover with bread crumbs.

Optional: cover top with a little grated parmesan cheese Bake 20 minute then 5 under broiler until top crusty brown.