white bean and vegetable cassoulet with millet crust

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Servs: 8

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


  1. Heat 1 tablespoon oil in heavy large pot over medium heat. Add bell peppers, onions, carrot and garlic and sauté until tender, about 15 minutes. Add squash, green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes. Mix in cannellini and 1/4 cup basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Cover and chill.)
  2. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet and stir until light golden, about 5 minutes. Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 teaspoons oil.
  3. Preheat oven to 350°F. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.

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