La Vie Rustic by Georgeanne Brennan

Author:Georgeanne Brennan
Language: eng
Format: epub
Publisher: Weldon Owen

CASSOULET

This is fundamentally a peasant dish from southwestern France, where it is made in dozens of versions, some loaded with different preserved and fresh meats and others with only one or two. My friend Kate Hill, who has lived in Gascony in the heart of cassoulet country for many years and has written a book on the dish, taught me that sometimes less is more when it comes to packing meats into the final dish. Dried beans are always used, and they must hold their shape during the long cooking. Tarbais beans, which are cultivated and processed near the commune of Tarbes, in the Hautes-Pyrénées, are favored. In the United States, Rancho Gordo, a company based in Northern California, sells Tarbais-type beans labeled “cassoulet beans.” In the absence of both types, white kidney beans can be substituted. Preparing the beans is perhaps the most important step in making cassoulet, as a rich, flavorful broth develops as they cook that infuses the entire dish.

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