9 hours ago
Monday, February 23, 2015
You can call this baked beans, or you can call this a vegetarian cassoulet.
I have no clue, I just call it good.
I wanted a hearty dish without pork or meat or chicken for a change.
I've been reading a lot about eating for your blood type, and since I am A-, the experts say I should have a plant based diet, and very little meat. Fish is ok, and dairy is fine (thank GOD!), however, my blood type does not process animal proteins well.
I'm not sure if there is any truth to this theory, but why wouldn't I try it?
It makes sense to me.
Before ever reading about this, I have felt this way.
I like meat, but I never feel great after eating it. It's hard for my body to digest, and I just feel better eating more of a vegetable based diet.
It doesn't mean that I am going to become a vegetarian, or stop taking a few bites from my husband's bacon cheeseburger, cause I'm not, but when I can, I will choose the healthier option.
By the way, the books says that 0 blood types should have heavier diets rich in meats, since they were the first blood type, and were predators back in cave man times.
Click here for WebMd info on eating for your blood type.
Don't worry, I will still be posting plenty of recipes using beef & pork.
Back to this dish.
I thought I would give this dish a Mexican twist by using hatch chiles (which I love), and top it with cotija cheese and breadcrumbs.
Make it healthy by adding chopped spinach.
Though this dish was delicious, I do feel it missed the flavor of the sausage, bacon and duck fat.
However, if I didn't call it a "cassoulet", then maybe I wouldn't have missed the meat!
My husband DEFINITELY missed the pork here, so I fried up some chorizo for him and all was right with the world.
Vegetarian Cassoulet? with a Mexican Twist? (Yeah, why not?)
2 cans of white beans, rinsed and drained (I use Goya cannellini)
1 can of fire roasted tomatoes
1/2 small can or 2 tbsp of diced hatch chiles (found at Trader Joe's)
3 cloves garlic, chopped
1 small onion, chopped
hot pepper flakes
kosher salt & pepper
16 oz. frozen chopped spinach, drained (you can use fresh spinach that has been blanched)
dried breadcrumbs (seasoned or panko)
1/2 cup of crumbled cotija cheese (or Parmigiano Reggiano)
In a large skillet, cook the garlic and onion on medium heat until translucent.
Add the canned tomatoes, beans, hatch chilis and spinach and cook together for a minute or two.
I also added in some fresh cherry tomatoes.
Season w/ salt & pepper.
Spread the breadcrumbs and cheese over the top and drizzle with some olive oil.
Bake for 25 minutes in a 425F hot oven.
Serve with a side of sausage or bacon (wink wink).