Rona2: Rancho Gordo Best Cassoulet Beans


This a redo and making-it-better of my Rancho Gordo Cassoulet Beans.
I nearly cried when we finished this batch!

Doubled my 4 pieces bacon to 1/2 package, so almost double.
A bit more Chipotle — but then we love things smokey hot —
and so also another extra T Blackened Chili Pesto
and a bigger onion, extra 2 stalks celery, and extra carrot.

My recipe this was very close to my RG Cassoulet Beans recipe —
but hotter, and more bacon-y:

1 lb Rancho Gordo Cassoulet Beans
I qt chicken stock
1/2 package Niman’s Ranch Certified Humane bacon
I chopped in bean-size bites and fried crisp in a small pan…
Adding a bit of the stock and scraped the bits to make the beans taste even better,
2 T chopped garlic
5 T Blackened Chili Pesto or 3+ blackened hot peppers, chopped, set aside.
Soffritto:
1 large or 1-2 nedium sweet onions, chopped, sauteed
4 carrots, chopped (if huge then quarter and chop)
4 stalks celery — leaves welcomed — chopped
Everything into the soaking beans and water….  And add seasonings:
1 t garlic salt (I don’t add salt until the end), 2 T cumin, 1 T pepper,
and as we like heat, 1/2 t dry crushed chipotle chili peppers

Cooked about 2 hours — but until I get the hang of this I say check every 30 minutes.

Later, salt and pepper to taste!

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About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
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