the cooking of the white cassoulet beans

Tea and homemade granola.  A pretty good lunch.  And I am looking at a nap soon.  I think that sums up how I feel today.  A bit tired.  A bit mellow.  Bread is started.  The weather is lovely which means I hope to have some time in the garden with Small Mister today before I cook dinner.  There is skating for me tonight.  Which is another reason for a nap.

But on to the beans for the cassoulet.  The reason I got started on the cassoulet was that I was sent some lovely white cassoulet beans from Rancho Gordo.  We like beans enough that we are part of their year of beans.  I get beans I know we like and I get beans we have not tried.  I think of it as a lovely win.  They sent some heritage cassoulet beans with one of the last boxes.  I had never tried a cassoulet which is what started this whole process.

The beans came together so well for the cassoulet.  They are good enough to eat alone.  I actually stole a couple of scoops for our breakfast the day I made the cassoulet.  So good!  Full of flavor.  I will make these again.

white beans for cassoulet

Note:  adapted from local milk

1 lb white cassolet beans, dried

2 to 4 tablespoons olive oil

1 teaspoon  thyme

2 bay leaves

5 coriander seeds

a few whole cloves (2-3)

1 medium carrot, chopped

½ a medium onion, chopped

2 small leeks, cleaned and chopped fine

½ head of garlic, peeled and minced

1 tsp  salt 

1 tsp freshly ground black pepper

1/4 teaspoon ancho pepper

1/4 teaspoon chiplote pepper

1 teaspoon paprika

Rinse and pick over your beans.  In a large pot, put the beans and cover with water by about four inches.  Let soak over night.  The next day, pour off the water.  Rinse.  Put in a slow cooker.  Cover with water.  Cook for 6 to 8 hours on low or until soft and cooked through.

In another large pot, put the oil and heat over medium heat.  Add the onion and leeks.  Let brown.  Add the carrots.  Stir a bit and let soften.  Add the garlic.  Stir.  When the garlic is golden, add the thyme, bay, coriander, cloves, salt, pepper, ancho, chipolte, and paprika.  Add the beans.  Make sure there is enough liquid to cover well.  Bring to a boil.  Turn down to a simmer.  Let simmer about 45 minutes.  Turn off and let cool.

If you are not making the cassoulet on the same day, store the beans.  Snitch a few for another meal!