Ratatouille cassoulet from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 151) by Joe Yonan

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Notes about this recipe

  • bfurrow on September 16, 2025

    Didn’t work as written for me. After the two hours, the beans were not cooked. Added 1/2 cup of water and added back to cook longer. We will see if it ends up working out. — recipe didn’t work out. I’ll try again with par cooking the beans first

  • SKidd on September 10, 2023

    Really fantastic, such a great idea to add beans. I used a little less zataar and fresh tomatoes (plus a little tomato sauce, as I was short). Beans were done in the time, and it tasted delicious.

  • mlbatt on February 21, 2020

    Cooked this in my Le Creuset braiser. The sauce dried out a bit during the long bake, but tasted fabulous (I added about 1/2 cup of water around the edges during the uncovered part of the bake, which helped). I will add water to the tomato layer in the beginning next time. And there will be a next time!

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