Drain the canned beans and wash them well under cold water. Place beans in a large bowl.
Place half of the olive oil (50 mL) in a large sauté pan. Allow to heat then add the onions, celery and sauté for a few minutes until soft. Add the mushrooms, garlic and herbs. Cook out until the mushrooms have some colour for approximately 8 minutes or until the vegetables have softened then add to the bean mixture. Set aside.
Place the remaining olive oil (50 mL) in the pan. Sauté the carrots and peppers. Add the white wine and cook for approximately 10 minutes or until wine reduced. Combine with the prepared bean mixture. Add the tomato sauce, soy sauce and Sriracha sauce. Season and mix well to taste. Salt/pepper to taste
Cassoulet Topping
Rub the bread with the olive oil (100 mL) and sprinkle Club House Garlic Plus Seasoning (5g) and Club House Oregano Ground (5g). Arrange the bean vegetable mixture in a casserole. Arrange the bread slices on top of the bean mixture and dust with cheese. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for 15 minutes until the crust is golden.
