cassoulet

According to Wikipedia, a cassoulet is defined as a rich, slow-cooked bean stew or casserole containing meat, pork skin and white haricot beans.  The reason I thought to call this recipe a cassoulet is not because I am an expert on french cuisine.  Or fancy names for food.  My Mom actually used the word, in reference to our favorite summertime go to dish.  Ah, I thought.  So that's what it's called.

Not exactly.  Our cassoulet is a rich, slow-cooked bean stew containing meat.  But no pork skin (unless pork sausage casing counts).  And the beans aren't always white haricots.  Close enough I suppose.

This recipe combines one of our favorite summer fruits, the heirloom tomato, with whatever fresh or semi-dried beans we can find at the Santa Barbara Farmers Market.  Sometimes we add meat, like I did here, but not always.

When I do add meat, it is most often of the pork variety: sweet Italian sausage with fennel and caraway or ground pork, both from Jimenez Family Farms' happy and healthy pigs.  Hormone and antibiotic free.  Well fed.  No preservatives.

Sometimes I serve it solo with a simple salad and toasted country bread from D'Angelo Bread.  Drizzled with olive oil and celtic mineral sea salt.  Other times, I mix it in with pasta or serve it over polenta.  The decision is mine.

And now it is yours.

cassoulet

serves 2-4

1/2 lb. ground pork or pork sausage, casing removed [optional]
1 large yellow onion, finely chopped
1/2 pound fresh or dry shelling beans [navy beans for GAPSters]
6-8 medium size heirloom tomatoes, coarsely chopped
5 sun-dried tomatoes, fresh or jarred, rinsed and chopped
1 tbsp butter, ghee or other heat stable fat
celtic mineral sea salt

 

If using dry shelling beans, soak in a large bowl of water overnight.  Drain and rinse the next morning and continue to soak until ready to cook.  Drain and rinse again before cooking. 

Heat a large, heavy pot over medium-high heat.  Add fat and onion.  Saute for 5-10 minutes or until onion is translucent.  

Add pork and saute, breaking it up as you stir.  Cook only a few minutes, until meat is no longer pink.
Add fresh and sun-dried tomatoes and allow to cook down for a few minutes.  Add beans and stir to incorporate.  There should be enough juice from the tomatoes to cover the beans.  If not, add a splash of white wine or water.

Reduce heat to low and simmer for 45-60 minutes, or until beans are tender.  Season with salt as needed.

Serve alone with a green salad and toasted artisan bread drizzled with olive oil.  Or mix into your favorite pasta for a more substantial meal.  Brown rice spirals, 100% buckwheat spaghetti, and pappardelle pair nicely.