Yellow Eye Bean & Two-Potato Cassoulet
As I wrote in my review of 232 Bleecker, I was enthralled with Chef Suzanne Cupps flavorings and textures. And so, I was on the hunt for recipes and I only came across one but it was perfect given the cold winter chill that New York City was experiencing. The Heirloom Bean Potato Cassoulet recipe was on Fine Cooking site and was from the Fall 2017. I had plenty of leftovers and actually found it more delicious the next day. I made slight modifications but I say don’t omit the panko crunch and chopped jalapeño. They are a must IMHO!
Yields 8 servings.
- 1 lb. dried beans, preferably yellow eye or cranberry, picked over, rinsed, and drained
- 2 large sweet potatoes, peeled and cut into large dice (about 5-1/2 cups)
- 3 large russet potatoes, peeled and cut into large dice (about 3-1/2 cups)
- 3/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch kale (about 1 lb.), stems removed, leaves and stems cut into 1-inch pieces
- 2 medium white onions, diced (about 3 cups)
- 4 cups plus 3 tablespoons vegetable stock or broth; more as needed
- 2 medium shallots, minced (about 1/3 cup)
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon pickled jalapeños, finely chopped + more for serving
- 1 cup plain panko
- 1/2 cup chopped fresh flat-leaf parsley
I soaked the beans covered in water by about 2 inches overnight in the refrigerator. Alternatively, you could put the beans in a pot with enough water to cover by 2 inches. Bring to a boil over high heat, cover, remove from the heat, and let soak for 1 hour.
Drain the water from the beans, cover with fresh water by 2 inches, and bring to a boil over medium-high heat. Reduce to a simmer, and cook about 15 minutes or until you sample three beans and they are somewhat tender. The original recipe called for 30 minutes so just make sure to check so you don’t end up with overly mushy beans from the get-go.
Position a rack in the center of the oven and heat to 400°F.
Put the sweet and russet potatoes in a large bowl and toss with 2 tablespoons of the oil, 2 teaspoons salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet, and roast until slightly tender and just beginning to brown, about 15 minutes.
Separately, heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the kale, stirring and adding it in batches as the leaves begin to wilt, about 4-5 minutes. Season with 1/2 teaspoon of salt. Transfer to a bowl.
Heat 2 tablespoons oil in the skillet over low heat. Add the onion and cook, stirring occasionally, until tender, 10 to 15 minutes. Transfer the cooked onion to a blender with 3 tablespoons of vegetable stock, and process until smooth.
Turn the oven down to 350°F.
Heat 6 tablespoons of oil in a 4-quart Dutch oven over medium heat. Add the shallots and cook, stirring, until lightly browned, about 3 minutes. Add the beans and the remaining 4 cups stock, and bring to a simmer over medium-high heat. Stir in the butter and the onion purée. Cover the pot and bake until the beans soak up some of the liquid and become more tender, about 15-30 minutes. Again, beware not to get beans too mushy.
Remove the pot from the oven, and stir in the roasted potatoes, kale, lemon juice, and jalapeños. Season to taste with salt and pepper. I think I added almost 1-1/2 tablespoons of salt.
Return to the oven and bake until the beans have absorbed most of the liquid and a crust has formed on top, 45 to 60 minutes.
Toss the panko with the remaining 2 tablespoons oil, 2 tablespoons of the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toast in a large skillet over medium-high heat, stirring frequently, until golden, about 3 minutes.
Sprinkle the top of the cassoulet with the remaining parsley, top with the panko, return to the oven, and bake until browned, about 10 minutes. Let rest for about 30 minutes before serving. And remember to bring out extra panko and chopped jalapeño!