Cassoulet Beans with Fennel and Leeks

Cassoulet Beans with Fennel and Leeks

Ingredients

• 1 cup cassoulet or other white beans
• 2 fennel bulbs
• 2 leeks
• 1 lemon, juice and zest
• 1 tsp salt
• 1 oz olive oil
• 2 large garlic cloves
• Vegetable stock
• 1 cup white wine
• 1/4 cup red onion or red cabbage coarsely chopped
• 3 green onions (optional)
• 1 tsp tarragon
• Fresh basil, coarsely chopped
• 1/2 tsp mustard powder
• 1 cup brown rice
• Shredded asiago cheese

Procedure

1. Soak the beans for 6 hours or over night. Cook at a rolling boil for 15 minutes then simmer for 2 hours. Drain, reserving the bean broth.
2. Slice or chop the fennel bulbs very finely. Reserve some of the leaves.
3. Chop the leeks and green onions (if used) so as to retain some of their character.
4. Heat the olive oil in a large pan. Add fennel, leeks, lemon zest, salt and (opt.) green onions. Cook thoroughly over medium high heat until partially caramelized. Don't rush this step, may take up to half an hour.
5. When the vegetables are almost done (pan should be starting to get browned bits stuck to it) reduce heat and add garlic. Stir regularly for a few minutes to get it started.
6. Add wine to loosen the browned bits from the pan and scrape them up.
7. To the bean broth add the lemon juice and enough vegetable stock to make up 2 cups. Add to the pan with the remainder of the wine.
8. Add red onion/cabbage, tarragon, basil, mustard and rice. Mix thoroughly.
9. Preheat oven to 325F.
10. Pour into a 3 qt casserole dish and smooth out. Top with asiago and garnish with fennel leaves. Cover with foil.
11. Bake for 1 hr. Remove foil and bake for another 10 min.

Serve with fresh ground black pepper.