Three-Bean Cassoulet with Cornmeal Dumplings
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Ingredients
KASULE
1 cup chopped carrots
½ cup coarsely chopped red onion
1 tablespoon olive oil
2 teaspoons minced garlic
1 pack (8 oz) diced ham
1 pack (16 oz) frozen lima beans
1 pack (16 oz) frozen butter peas
1 cup frozen black peas
1 (32-ounce) container of reduced-sodium chicken stock
2 teaspoons finely chopped fresh rosemary
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
CORN FLOUR DUMPLINGS
½ cup all-purpose flour
½ cup plain yellow cornmeal
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons cold butter, diced
1 teaspoon finely chopped fresh rosemary
⅔ cup buttermilk
To make
The bean mixture gives this dish a contrasting texture and color.
Prepare the cassoulet: Saute the carrots and onions in the preheated oil in a roasting pan over medium heat for 3-4 minutes or until tender. Add the garlic and simmer for 1 minute. Add the ham and cook, stirring frequently, for 3 minutes. Add the Lima beans and the following 6 ingredients; bring the mixture to a boil, reduce the heat to low, and simmer, stirring occasionally, for 15 minutes.Meanwhile, prepare the dumplings: Whisk together the flour and the following 5 ingredients in a medium bowl. Beat the butter into the flour mixture using a pastry blender until the mixture resembles coarse flour. Add the rosemary, buttermilk and mix until the dough is moistened.Spread the dough in tablespoons, 1/2-1 inch apart, into the bean mixture. Cover and simmer for 15-20 minutes or until the dumplings are soft to the touch. Serve immediately.
Prepare the cassoulet: Saute the carrots and onions in the preheated oil in a roasting pan over medium heat for 3-4 minutes or until tender. Add the garlic and simmer for 1 minute. Add the ham and cook, stirring frequently, for 3 minutes. Add the Lima beans and the following 6 ingredients; bring the mixture to a boil, reduce the heat to low, and simmer, stirring occasionally, for 15 minutes.Meanwhile, prepare the dumplings: Whisk together the flour and the following 5 ingredients in a medium bowl. Beat the butter into the flour mixture using a pastry blender until the mixture resembles coarse flour. Add the rosemary, buttermilk and mix until the dough is moistened.Spread the dough in tablespoons, 1/2-1 inch apart, into the bean mixture. Cover and simmer for 15-20 minutes or until the dumplings are soft to the touch. Serve immediately.
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Author:Admin
Published: 11/20/2023 8:32 PM
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