Wednesday, September 3, 2014

Great Northern Bean Cassoulet

Cassoulets originated in the French countryside and were taken to other countries by immigrants. This French Canadian dish is a meal in itself. It is protein rich and filling flavored with cloves, bay leaves, leeks and thyme. It has a long cooking time but that is totally worth it as it allows all the flavors to blend together.


Thick gravies with few spices and a lot of flavor are very popular in my house. We loved the taste of the leeks and the mushrooms. Tomatoes are a favorite and this tomato gravy totally lived up to its expectation. As an added bonus the kitchen smelled great.

Recipe adapted from here

You will need
4 medium carrots
1 medium leek
2 tbsp. olive oil
2 garlic cloves
3 springs thyme
2 bay leaves
3-4 cloves
2 cups dry great northern beans
8-10 shitake mushrooms
4 medium tomatoes
2 tbsp. tomato paste
1 tsp. paprika
1 tsp. black pepper
salt to taste

Wash and soak the beans overnight. The next day pressure cook the beans for 10 minutes. When the cooker depressurizes remove the beans and keep aside. Chop the tomatoes and keep aside. Wipe clean the mushrooms, take off the stem and slice.

Wash, peel and dice the carrots. Slice the leek, wash it clean and dice. In a thick bottomed pan heat the olive oil and add the diced vegetables. Cook for 5-10 minutes until the carrots are tender. Meanwhile peel and mince the garlic. Wash the thyme springs. Crush the cloves to a powder in a mortar and pestle. Add the garlic, thyme, bay leaves and crushed cloves to the carrot mixture.


When the spices are well combined add the beans with a little of the juice it was cooked in. Cook for 5 minutes.


Add the chopped tomatoes and mushrooms. Season with paprika, black pepper and salt.


Cook for an hour on medium low heat until all the ingredients are well combined, the tomatoes are mushy and the liquid has cooked down.


Enjoy!

12 comments:

  1. Looks so flavoursome Varada...and the herbs and spices surely make a diff..even though it is less..

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  2. Nutritious cassoulet, here its loaded with meat, now i have something to give a try.

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  3. I remeber making French Cassoulet long long long time ago. It looks so comforting and delicious.

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  4. Flavorful cassoulet and looks delicious.

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  5. Sounds like a very flavorful dish!

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  6. Love all the flavours gone into this pot!!! delicious!

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  7. The Northern beans are new to me. .are they the same as the one s we use for baked beans. The dish looks wholesome.

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    Replies
    1. Vaishali great northern beans are also called white beans or navy beans. They are from the same family as haricot beans used for baked beans.

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  8. This dish sounds very flavourful... I too fell that judicious use of spices brings out the best flavours from all the ingredients

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  9. Love the cassoulet. Its so beautifully yum. The mild spices must have tasted amazing.

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