Cassoulet Bean Soup Recipe from Fandango Restaurant in Pacific Grove California


Recipes from Our Restaurant Chefs

2 oz. olive oil		2 cups stewed tomatoes
1 onion, medium-sized, chopped		1-2 smoked ham hocks
1 1/2 tsp garlic, chopped		3 quarts chicken or duck stock
2 bay leaves		4 cups Great Northern beans, soaked overnight
pinch Thyme		1 Cajun sausage, diced
pinch Basil		1 cup ham, diced
pinch Rosemary		1 duck, diced
		Salt & pepper to taste

Sauté onion and garlic in olive oil until translucent, and then add the stewed tomatoes, thyme, basil and bay leaves. Cook for 2 min. To the sautéed onion, garlic and herbs, add: duck or chicken stock, ham hocks and white beans. Bring to a boil. Cover and slow cook until done (about 1 hour and 30 min.), stirring often. When cooked, salt & pepper to taste, and add the diced sausage and duckling, as well as the diced, trimmed meat from the ham hock.