Category Archives: White Beans

Cassolette

A hearty French Cassolette is the best food to get you through the winter. It requires a bit of work, but you can leave it in the over to finish on its own. This version has a bit extra vegetables with the addition of the baby squash. If you don’t want to use sausage you can use duck legs, chicken legs or thighs or any other meat that will hold up to a braze in the over.

Cassolette:
4 slices bacon, chopped
1 ½ lb pork sausage, cut into chunks
1 large sweet onion, chopped
3 cloves of garlic
2 10oz packages of mushrooms
2-3 cups chicken broth
½ cup white wine
1 tablespoon tomato paste
1 lb baby squash, cut into bite size pieces
10 sprigs of thyme
2 – 15 oz cans of white beans
Salt and pepper

In a large cast iron Dutch oven, over medium high heat, cook the bacon until crispy. Remove the bacon and set aside. Add the sausage and let it brown on one side. Stir and let it brown on the other side. Remove the sausage and set aside with the bacon. Preheat the oven to 350 degrees.

Add the onions and garlic to the oil in the pot. Sautee in the oil until clear and translucent. Add the mushrooms and cook until browned. Add the chicken broth, wine and tomato paste. Stir to combine. Add the squash, thyme and beans and stir. Add back in the sausage and bacon. Mix to combine. Season with salt and pepper and taste the broth to make sure it is salty enough. Put the lid on the pot and cook in the over for 1 hour.

A Big and Easy Meal

I’m stressed. I have schoolwork, contract work and volunteer work. To make it all worse I also started the South Beach diet yesterday. Yes I am going no carb for two weeks. I’m being ambitious and cutting out sugar and all alcohol for a month. Yes I can make a month, and my birthday cake and champagne on the 18th are going to be even sweeter. So long story short, I’m stressed and hungry.

I find that the food of New Orleans always feels so decadent to me. However, it doesn’t have to be unhealthy. Moreover I know I can omit the rice and have it fit into this diet. And as long as you are a wiz at chopping or have a food processor, it cooks on the stove and doesn’t require a lot of effort.

Creole White Beans, Shrimp and Crawfish

1 tablespoon olive oil
1 Onion
2 ribs of celery
1 red pepper
4 cloves of garlic
2 bay leaves
1 tablespoon Cajon seasoning
1 teaspoon parsley
½ teaspoon thyme
salt and pepper
14.5 oz diced tomatoes
½ cup water
6 oz ham, chopped
2 -15 oz cans of white beans
1 lb shrimp
1 lb crawfish tails

Finely chop the vegetables. Sauté them with the olive oil in a large pot on medium high heat. Add the seasoning, tomatoes water and chopped ham. Put the lid on the pot and cook until all of the vegetables are soft and a nice sauce has formed.

Add the beans and seafood. Stir the mixture over medium heat until the seafood is cooked through. Season the stew with salt and pepper to taste and serve.