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.
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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©D. Katie Powell.
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