White bean cassoulet

White Bean Cassoulet

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Serve with Grilled Rack Veal Chopsand Exotic Mushroom Risotto.

4 quarts chicken stock
1/2 pound white beans (soaked overnight, drained, and rinsed)
2 slices smoked country bacon, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 sprig rosemary, stripped, stem discarded
8 leaves basil, rinsed, stems chopped off
1 bunch chives
1/4 cup extra virgin olive oil
zest of 1 lemon
freshly ground salt and pepper to taste

Simmer the white beans in the stock with the country bacon until fork tender. Strain and refrigerate until ready to assemble.

Mince the herbs and combine with the olive oil, lemon zest, and lemon juice. Stir into the reserved beans and season to taste with freshly ground salt and pepper. Serve at room temperature.

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