Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

For orders or assistance: 1-800-599-8323

Leftover Strategies: Pasta and Beans via Cassoulet

ranchogordo-2849 I spent Sunday making cassoulet. It was weirdly easy. I had worked myself up into a nervous frenzy but it's a wonderful, comfortable dish. Part of the production is browning the meat. I had Toulouse sausages and smoked ham from the Fatted Calf and some chicken drumsticks. After I had finished, the beautiful pan beckoned me with its flavor. I deglazed it with a wee bit of stock, some butter and some white wine. A few bits of cubed bacon were added as well. Not much of any one ingredient. I tossed some Baia Pasta with it and sacrificed a portion of the cassoulet beans that were going into the cassoulet. ranchogordo-2836 It was a perfect lunch. It's Monday as I write this and I do feel some guilt for such an indulgent weekend. Remember, cassoulet followed! But I wouldn't change a thing.

Leave a comment

Please note, comments must be approved before they are published


No more products available for purchase