Rustic Cassoulet

3 (15-ounce) cans Great Northern beans

1 tbsp olive oil

1 large onion, chopped

3 garlic cloves

¼ cup each tomato paste & water

 I teaspoon dried thyme

1/2 teaspoon black pepper

1/2 cup bread crumbs

3 tablespoons minced fresh parsley

½ tsp black pepper

½ cup bread crumbs

3 tbsp fresh parsley, minced

Rinse and drain beans; set aside. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add chopped onion; cook and stir just until onion is tender, about 5 minutes.

Stir in minced garlic; until tender, 1-2 minutes.

 Stir drained beans, tomato paste, water, dried thyme and  black pepper  into Dutch oven. Cover; reduce heat low medium-low. Simmer

15 minutes or until mixture is bubbly.

 Preheat broiler.

Combine bread crumbs and parsley in small bowl; sprinkle over Lop of cassoulet. Broil 4 inches from heal until crumbs are lightly browned, about 3 minutes.

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