BOB & LENORE's COOKBOOK

HEIRLOOM BEAN CASSOULET

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.

TO RECIPES

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