Springtime Cassoulet Of Tarbais Beans, Morels And Toulouse Sausage
From luisascatering 14 years ago
- 2 hours to make
- Serves 8
Tarbais beans are the traditional beans used for Cassoulet. They only come from a specific area in France, next to the city of Tarbes. They are preferred because some of the other types of white beans tend to break down, while these stay whole, making for a creamier Cassoulet without it becoming mush.
Ingredients
- Rinse 16 oz. (1 lb) haricots Tarbais and soak them overnight covered with plenty of water. The next day, drain the beans, and add them to a stockpot along with 12 cups water. Add any (or all) of the following to the pot: shopping list
- 1 large Turkish bay leaf shopping list
- A few sprigs of fresh thyme and parsley shopping list
- black peppercorns, tied in a piece of cheesecloth shopping list
- half a large onion, studded with 2-3 whole cloves shopping list
- 1 large carrot, peeled and chopped shopping list
- Bread Topping: shopping list
- 1 Tbsp unsalted butter shopping list
- 6 thin slices of french bread, crusts removed, cut into cubes shopping list
- 1 tablespoon chopped fresh parsley shopping list
- Cassoulet: shopping list
- 3 tablespoons olive oil shopping list
- 3 shallots, thinly sliced shopping list
- 8 ounces fresh morel mushrooms (or other bold tasting wild mushroom such as porcini or chanterelles), thinly sliced shopping list
- 2 garlic cloves, minced shopping list
- 1 lb. cooked, drained Tarbais beans (see directions) shopping list
- 2 sprigs fresh thyme shopping list
- ½ cup dry white wine shopping list
- 3 cups water shopping list
- 1 package “More Than Gourmet” Jus De Poulet Lie Gold - Roasted Chicken Demi-glace shopping list
- 3 cups water shopping list
- 1 package of “Fabrique Délices” Saucisse de Toulouse (Toulouse Sausage), casings removed, cut into ½-inch slices shopping list
- 3 small spring onions, whites and greens sliced into ½-inch pieces shopping list
- ½ cup chopped fresh Italian parsley shopping list
- Kosher salt & freshly ground pepper shopping list
- Peeled & cooked french baby carrots for garnish, optional shopping list
How to make it
- For the beans: Bring to a boil then reduce to a simmer. Cook partially covered up to 2 hours or until the beans are tender. Important: Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Drain beans, removing all onion, herbs and carrots pieces. Cover and set aside.
- For topping: Place all ingredients in a food processor (blender works too) and pulse to fine crumbs. Set aside.
- Preheat oven to 300 °F.
- Heat the oil in a large skillet (or dutch oven) over medium heat. Add the shallots, mushrooms, and garlic and cook for 5 minutes, or until soft. Add the sausage and spring onions and cook, stirring often, for 10 minutes, or until browned and the sausage is cooked through. Deglaze the pan with the wine, scraping up all bits from bottom of the pan. Add the roasted chicken demi-glace and 3 cups of water, stirring until dissolved. Bring to a boil then lower the heat. Add the beans and thyme. Season with salt and pepper, to taste. Simmer for 15 minutes See Photo. (Add baby carrots to cook at this point if using). Turn off the heat (remove baby carrots and save until ready to serve), stir in the parsley then transfer into oven, uncovered, to bake for 1 hour, until most the liquid has been absorbed. Tip: be careful with salt here, as the liquid does reduce quite a bit.
- Remove from oven and discard the thyme sprig. Turn the oven up to 350 °F. Top with the breadcrumb mixture and bake for an additional 30 minutes, or until browned.
- Spoon cassoulet into shallow serving bowls and garnish with additional green onions and baby carrots.
People Who Like This Dish 3
- mirdad Basel, CH
- kristopher San Francisco, CA
- luisascatering Burlingame, CA
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