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 | ||
Revision as of 07:57, 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
