Ham & Bean Cassoulet
This hearty bean and bacon soup is a comforting dish that combines the richness of different beans with the smoky flavor of black forest ham. The creamy butter beans, tender flageolet beans, earthy black-eyed beans, and nutty adzuki beans create a flavorful base, while the savory smoked ham adds depth to the soup. Simmered in a fragrant chicken stock with sautéed onions, this soup is perfect for a cozy meal on a chilly day. Serve it with a crusty loaf of bread for a satisfying and delicious experience.
— Constant Cookbook
Ingredients
- 1x tin butter beans
- 1x tin flageolet beans
- 1x tin black eyed beans
- 1x tin adzuki beans
- 1 large spanish onion, finely chopped
- 1 heaped tsp garlic paste
- good chicken stock
- black forrest smoked ham (I use the Lidl one, is very good in flavour and comes in sliced and a block. I use the block)
- Seasoning
- a little oil
Instructions
- Saute the onions until soft and translucent. Remove the rind from the block of smoked bacon and cut into 1cm cubes. I cant tell you how much to use, as all smoked bacon has different strengths so use your judgement. You dont want the bacon to overpower the beans or flavour of the soup. Fryoff the bacon so that it is lightly coloured. Drain the beans, reserving the juice. In a stock pot, combine the ingredients and cover with the hot chicken stock. You could make your own or use a good shop bought one. Failing that, a good reserve is Knorr stock cubes or Knorr liquid stock made up with hot water. You need less salt if using these though. If you want it as a soup, add more stock. As casulet or stew needs less. Simmer for 20 mins or so on the hob. Taste for seasoning as you go along. Serve with a nice rustic, crusty loaf. Keeps well in the fridge and tastes better the next day.
Yield
Serves 6
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