CASSOULET WITH FRESH BEANS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer
Time 3h
Yield Six servings
Number Of Ingredients 18
Steps:
- Combine the garlic and 1 tablespoon of the olive oil in a blender or food processor. Puree until smooth. Set aside. Grill the chicken drumsticks over hot coals until lightly charred, about 3 minutes on each side. Skin. Brush with 1/2 the roasted garlic puree. Lay a piece of foil over the grill. Put the chicken on the foil. Cover the grill and continue cooking until the meat is opaque at the bone, about 5 to 8 minutes. Set aside.
- Combine the remaining olive oil, leeks, roasted onions and garlic in a heavy-bottom pot. Saute over medium-high heat until the leeks begin to wilt, about 3 minutes. Add the navy beans, wine, broth, cloves, bouquet garni and tomatoes. Simmer until the beans are tender, about 2 to 3 hours. Take out 1 cup of the broth and pour it into a glass or ceramic bowl. Set aside to cool slightly. Whisk in the remaining roasted garlic puree. Set aside.
- Blanch the fava beans in boiling water for 1 minute. Drain. Rinse under cold running water. Peel off their outer skins. Set aside.
- Add the carrots and chicken to the cassoulet and simmer for 10 additional minutes. Turn off the heat, whisk in the roasted garlic sauce and add the fava beans. Let the fava beans sit in the hot liquid for 3 to 5 minutes before serving. Divide among 4 bowls. Garnish with fresh parsley and basil. Season to taste with salt and pepper. Serve immediately.
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Christopher Wilder
[email protected]This cassoulet was a big disappointment. The beans were undercooked and the whole dish was very bland.
Tayyab Ansari
[email protected]I found this cassoulet to be a bit bland. I think it could use more seasoning.
Caio Torr
[email protected]This cassoulet is a bit too heavy for my taste. I prefer a lighter version with more vegetables.
EMMANUEL OBENG
[email protected]I've made this cassoulet several times now and it's always a hit. It's a great way to use up leftover beans and it's a delicious and hearty meal.
Robert Shirley
[email protected]This is my go-to cassoulet recipe. It's always a crowd-pleaser and it's so easy to make.
Favour Emmanuel
[email protected]I made this cassoulet for a dinner party and it was a huge hit. Everyone loved it and asked for the recipe.
Mahsoom Khan
[email protected]This cassoulet is a bit time-consuming to make, but it's worth it. The flavor is incredible and it's a great dish to serve for a special occasion.
Ryton Koesha
[email protected]I followed the recipe exactly and the cassoulet turned out perfectly. It was so delicious and comforting, perfect for a cold winter night.
Alicone Edwards
[email protected]This is the best cassoulet I've ever had. The beans are creamy and flavorful, and the sausage and bacon add a nice smokiness. I will definitely be making this again and again.
Adnan Berrady
[email protected]I love the combination of flavors in this cassoulet. The beans, sausage, and bacon are all cooked to perfection, and the breadcrumb topping adds a nice crunch.
Prince Adeshola
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Shirley Houston
[email protected]I'm not a big fan of beans, but this cassoulet changed my mind. The beans were so tender and flavorful, and the whole dish was incredibly rich and satisfying.
hao
[email protected]This cassoulet recipe is a winner! The beans were cooked perfectly and the flavors were amazing. I especially loved the crispy breadcrumb topping.