MyRecipeBox

It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...

Know Your Bean DRY BEAN ARITHMETIC A one-pound package of dry beans = 2 Cups dry beans or 5 to 6 Cups cooked beans One 15.5 ounce can(drained) = 1.5 Cups cooked beans SOAKING      Immediately prior to soaking or cooking dry beans, rinse them thoroughly in cold water and then inspect and remove any broken, shriveled or discolored beans and foreign material. It is important not to rinse beans until they are ready to be soaked or cooked as damp beans may sour.      Soaking beans prior to cooking returns water lost in drying. Cooking time will be shortened, thereby saving energy, and the beans will have improved flavor, texture, appearance and digestibility. For best results, toss soaking water. Rinse beans and cook in fresh water. TRADITIONAL SOAKING       Soak beans overnight using 6 cups water per pound of beans for a minimum of 6-8 hours. Use cold water, not hot. As beans will expand while soaking, make sure your pot is able to ...