How To make Black Bean"Cassoulet" Soup
2 lb Dried black (turtle) beans
1 1/4 c Best-quality olive oil
3 c Diced yellow onions
12 Cloves garlic, crushed
1 Very meaty ham bone or 2
-smoked ham hocks 8 qt Water
3 1/2 tb Ground cumin
2 tb Dried oregano
3 Bay leaves
1 tb Coarse (kosher) salt
1 tb Freshly ground black pepper
1 pn Cayenne pepper
8 tb Chopped fresh Italian
-parsley 1 3/4 To 2 pounds fresh garlic
-sausage 6 Sweet Italian sausage links,
-cut into 1-inch pieces 6 Hot Italian sausage links,
-cut into 1-inch pieces 1 lb Bratwurst, cut into 1-inch
-pieces 3 Medium-size sweet red
-peppers, cored, seeded, and -diced 1/4 c Dry sherry
3 tb Dark brown sugar
2 tb Fresh lemon juice
From The Silver Palate Good Times Cookbook. " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad." Sour cream 1. Soak the black beans in water to cover overnight.
2. Heat 1 cup of the oil in a large heavy stock pot
over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. 3. Drain and rinse the beans and add to the stock
pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. 4. Place the garlic sausage in a medium-size saucepan
and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. 5. Heat the remaining 1/4 cup oil in a large heavy
skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. 6. In the same skillet, saute the bratwurst until
browned. Remove with a slotted spoon. 7. After 2 hours of cooking, process 2 cups of the
beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. 8. Add all the sausages and the red peppers and cook
for another 30 minutes. 9. Remove the ham bone from the soup, shred the meat
and return to the pot. Stir in the sherry, sugar, and lemon juice. 10. Cook over medium heat until the beans are very
soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. 11. Ladle the soup into soup bowls and dollop each
serving with sour cream. Makes 16 portions. Posted by Kyosho Connick. Courtesy of Fred Peters.
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What Is Cassoulet?
Cassoulet is a richly flavored bean stew with origins in southern France… and what a satisfying and delicious pot of beans it is! Here I’ve created a vegetable cassoulet that’s as creamy as can be, and brimming with the aromas of fresh herbs and vegetables.
But to me, what makes cassoulet so special is the petite, pale-green flageolet beans. Their sweet flavor and soft texture are simply addictive. Here the tender beans are slow-simmered with a mirepoix of vegetables and served with crunchy sourdough croutons – the perfect contrast to the creamy dish.
Since this cassoulet is made without the large selection of meats that usually goes into the traditional dish, it doesn’t need to be cooked both on the stove and then in the oven. This vegetable cassoulet is simmered on the stove only, making it a much less time-consuming endeavor.
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Cassoulet is a centuries-old meat and bean casserole from southern France. Cassoulet is intensely rich and comforting - a proper winter warmer, in fact. There are 3 main types of cassoulet - the one from Toulouse uses mutton, the Castelnaudary version features confit duck legs, Toulouse sausage and pork, and the Carcassonne one features poultry such as goose or partridge.
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CHAPTERS
00:00 Intro
00:29 3 types of cassoulet
2:39 Ingredients for cassoulet
3:48 Cook the beans
4:00 Cook the meats
4:40 Prep veggies
6:08 Assemble and cook the cassoulet
9:06 Taste test
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