BLACK BEAN "CASSOULET" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds dried black beans
1 ¼ cups good olive oil
3 – 4 cups diced yellow onions
12 cloves of garlic, crushed
1 very meaty ham bone or 2 ham hocks
8 quarts water
3 ½ T. ground cumin
2 T. oregano
4 – 5 bay leaves
1 T. kosher salt
1 T. freshly ground pepper
Pinch cayenne pepper
8 T. fresh Italian parsley, chopped
1 ¾ - 2 pounds fresh garlic sausage (I’ve never been able to find these, so I just add more Italian sausage)
6 sweet Italian sausage, cut into 1-inch pieces
6 hot Italian sausage, cut into 1-inch pieces
1 pound bratwurst, cut into 1-inch pieces
4 medium-size sweet red peppers, cored, seeded and diced
¼ cup dry sherry
3 T. dark brown sugar
2 T. fresh lemon juice
Sour cream
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Directions: |
Directions:■ Soak the black beans in water to cover overnight.
■ Heat 1 cup of the oil (I don’t use this much) in a large heavy stock pot over low heat. Add the onions and garlic and sauté until the onions are limp, about 10 minutes.
■ Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne and 3 T. of the parsley.
■ Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
■ If you’re able to find garlic sausages, place them in a medium-size saucepan and add the remaining 2 quarts of water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into ½ inch slices.
■ Heat the remaining ¼ cup oil (I don’t use this much) in a large heavy skillet over medium heat. Add the Italian sausages and sauté until browned. Remove the sausages with a slotted spoon.
■ In the same skillet sauté the bratwurst until browned. Remove with a slotted spoon.
■ After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to pot. Continue to cook for 30 minutes.
■ Add all the sausages and the red peppers and cook for another 30 minutes. I also add any leftover ham.
■ Remove the ham bone from the soup, shred the meat and return the meat to the pot. Stir in the sherry, brown sugar and lemon juice.
■ Cook over medium heat until beans are very soft and soup is thick, 30 – 45 minutes. Stir in the remaining 5 T. chopped parsley. Taste and adjust seasonings.
■ Ladle the soup into bowls and dollop each serving with sour cream. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: We make this hearty soup every year after the holidays when we have a nice ham bone with lots of meat left on it. It’s a fair amount of work but worth it. It makes a lot, so you can freeze some of it for later use. It makes a meal when served with a crisp green salad and rustic bread.
As a personal preference, with the exception of the bratwurst, instead of slicing the sausages I remove the casings and break the sausages up before cooking.
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