Ingredients serve 2
1 small onion, finely diced
1 celery rib, finely diced
1 large carrot, with 3 tbl finely diced, and the remainder cut into 2 ½ inch lengths
½ cup dried cannellini beans, soaked overnight and drained
⅛ tsp smoked salt
1 tbl Cool Harissa Spice Blend
3 tbl olive oil
1 small sweet potato, peeled and cut into 2 1/2-inch pieces
1 small turnip, peeled and cut into 2 1/2-inch pieces
⅓ cup rustic bread, crusts removed, bread cut into 1/4-inch dice
2 tsp minced parsley
black pepper or red pepper freshly ground to taste
Plain regular or vegan yogurt, for serving
In a medium enameled cast-iron casserole with the oil, add the smoked salt, onion, celery, and diced carrots and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the beans, cover with water, and bring to a boil. Reduce the heat to moderately low and simmer the beans until al dente, about 20 minutes. Remove from the heat and let stand for 30 minutes. Drain the beans and vegetables and transfer to a bowl; reserve 1 cups of the cooking liquid.
Add 1 tbl oil to casserole pan again and add the sweet potatoes, turnips, and large carrots to the casserole. Season with salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables begin to soften 5 minutes. Add the harissa spice blend and cook until fragrant, about 2 minutes. Stir in the bean mixture and the reserved cooking liquid and bring just to a simmer. Cover and bake the casserole for about 1 hour, until the beans are tender and most of the liquid has been absorbed. Remove from the oven and uncover the cassoulet.
Preheat the broiler. In a bowl, toss the bread, parsley, land the remaining tablespoon of olive oil; season with salt and black pepper. Sprinkle the bread over the cassoulet and broil until golden and crisp. Let the casserole stand for 10 minutes before serving. Pass yogurt at the table.