One of my favorite dishes that Davey the Hubbers (Gastrique Guy, as it were) whips up in ye olde (because it’s fancier with an “e”) kitchen whips up is white bean cassoulet. We eat it as a side dish. We eat it as a main dish. We eat it in a box. We eat it with a fox. Inappropriately, there are few things I wouldn’t do for this salty, smoky, protein-filled bowl of goodness. In this picture, DTH-GG served up the cassoulet with a thick cut hickory grilled pork chop and fried pork rinds garnishing a parfait even more delicious than TCBY. And trust me, fragmented sentence style, there ain’t nothin’ more delicious than a TCBY yogurt parfait. Except this. Make it. Eat it. Savor it. Bean bang boom.
Dictated by the chef (because the sous-do (get it?) chef can’t relinquish the keyboard)
White Bean Cassoulet:
2 cans navy or cannelini beans
Fine diced mirepoix (carrots, celery, onion)
Kosher salt to taste
Ground black pepper to taste
1 cup chicken stock
Fresh kale greens
Andouille sausage (sauteed and seared in separate pan)
In a stockpot, sweat mirepoix in olive oil. Once transluscent, add in beans, chicken stock and kale greens (or other bitter green), salt and pepper, seared Andouille sausage. Reduce liquid by half. Mount (teehee) with butter. Feenay! Or whatever. Eat it. Love it. Eat it a lot.