Cassoulet: Difference between revisions
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Ingredients | :Ingredients | ||
2 pound bag of dried beans (maybe 1?) | :2 pound bag of dried beans (maybe 1?) | ||
2 sticks butter | :2 sticks butter | ||
1 cup flour | :1 cup flour | ||
2 medium onions | :2 medium onions | ||
3 good-sized carrots | :3 good-sized carrots | ||
4 sticks of celery | :4 sticks of celery | ||
6 cloves garlic | :6 cloves garlic | ||
sage, rosemary, thyme, bay leaves | :sage, rosemary, thyme, bay leaves | ||
sherry or apple cider vinegar | :sherry or apple cider vinegar | ||
2 cups tomato sauce | :2 cups tomato sauce | ||
1/2 can tomato paste | :1/2 can tomato paste | ||
1. Soak beans overnight in clean cold water | :1. Soak beans overnight in clean cold water | ||
2. Drain beans three hours before meal and cover in boiling water. | :2. Drain beans three hours before meal and cover in boiling water. | ||
3. In dutch oven, cook all of the butter and flour until caramel colored (~30 min) | :3. In dutch oven, cook all of the butter and flour until caramel colored (~30 min) | ||
4. Add diced onion, carrots, and celery; cook until softened and liquid begins to dry. | :4. Add diced onion, carrots, and celery; cook until softened and liquid begins to dry. | ||
5. Add garlic and herbs; saute till fragrant | :5. Add garlic and herbs; saute till fragrant | ||
6. Deglaze w/ some vinegar | :6. Deglaze w/ some vinegar | ||
7. Add 3 cups of water, tomato sauce and tomato paste | :7. Add 3 cups of water, tomato sauce and tomato paste | ||
8. Bring to simmer | :8. Bring to simmer | ||
9. Stick it all (covered) in a 325F preheated oven and cook for 2 hours | :9. Stick it all (covered) in a 325F preheated oven and cook for 2 hours | ||
10. Ingest w/ bread | :10. Ingest w/ bread | ||
Latest revision as of 08:00, 24 February 2016
- Ingredients
- 2 pound bag of dried beans (maybe 1?)
- 2 sticks butter
- 1 cup flour
- 2 medium onions
- 3 good-sized carrots
- 4 sticks of celery
- 6 cloves garlic
- sage, rosemary, thyme, bay leaves
- sherry or apple cider vinegar
- 2 cups tomato sauce
- 1/2 can tomato paste
- 1. Soak beans overnight in clean cold water
- 2. Drain beans three hours before meal and cover in boiling water.
- 3. In dutch oven, cook all of the butter and flour until caramel colored (~30 min)
- 4. Add diced onion, carrots, and celery; cook until softened and liquid begins to dry.
- 5. Add garlic and herbs; saute till fragrant
- 6. Deglaze w/ some vinegar
- 7. Add 3 cups of water, tomato sauce and tomato paste
- 8. Bring to simmer
- 9. Stick it all (covered) in a 325F preheated oven and cook for 2 hours
- 10. Ingest w/ bread
