BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BEANS, HEIRLOOM BEAN CASSOULET

By:


Ingredients:

  • 1 ounce cannellini beans, or other

  • 1 ounce small kidney beans, or other
  • 1 ounce fava beans, or other
  • As needed EVOO
  • 2 ounce leeks, washed, minced
  • 2 cloves garlic, minced
  • 1 ounce celery, minced
  • 1 ounce carrot, minced
  • 16 ounce vegetable or chicken stock, heated
  • 1 teaspoon marjoram
  • ½  teaspoon thyme
  • ½ teaspoon lavender
  • 2 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon ground coriander
  • As needed salted butter, melted
  • As need live bread crumbs
  • Finish with  1 tablespoon tarragon and 1 tablespoon chive

Method:

Soak beans covered (4 times volume) in water overnight.
Heat EVOO in large sauce pan; add leeks and garlic and cook until translucent; add celery and carrot and cook for 2 minutes; add drained beans and cook to toss; add stock and bring to a simmer – cook gently until beans are “just” tender; add marjoram, salt, pepper and coriander; place crumbs on top of mixture to cover; drizzle with melted butter and bake for 5 minutes in 500 F oven to brown crumbs; remove and reserve warm for service. Garnish with tarragon & chives.






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