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White bean chili, black bean dishes to keep in waiting.

An ace in the hole for a busy time of year, these party-size entrees are ready to serve when you are--right after assembly or several days later.

Both highlight hearty combinations of meat and beans, but the bean pairing is not what you might expect: black beans for the cassoulet and white beans for the tart chili.

Black Bean Cassoulet 6 large onions, unpeeled 1/2 pound bacon, chopped 8 cloves garlic, minced or pressed 1/4 cup coarsely chopped fresh ginger 1 or 2 fesh jalapeno chilies, seeded and minced 3 tablespoons dry oregano leaves 2 tablespoons each dry thyme leaves and cumin seed 4 pounds boneless pork shoulder or butt (excess fat trimmed off), cut into 3-inch cubes 3 pounds dry black beans, sorted of debris and rinsed About 3-1/2 quarts regular-strength chicken broth 20 (6 to 7 lb. total) chicken thighs 2 pounds mild italian sausages 1/2 cup (1/4 lb.) butter or margarine 1-1/2 cups coarse soft bread crumbs 1/2 cup finely chopped fresh cilantro (coriander)

Peel and coarsely chop 1 onion. In a 12-to 14-quart pan over medium heat, cook chopped onion and bacon, stirring, until onion is golden, about 30 minutes. Add half of the garlic, and ginger, chili, oregano, thyme, and cumin; cook, stirring, until garlic is soft, about 2 minutes.

Add pork, beans, and about 3 quarts broth (to cover meat and beans). Bring to a boil; cover and simmer until pork is very tender when pierced and beans mash easily, but 2-1/2 hours. Stir occasionally. With 2 forks, tear pork in pan into shreds.

Meanwhile, put onions in a 9- or 10-inch square pan. Bake in a 350 [deg.] oven until they feel soft when pressed, about 1-1/4 hours. Let cool; peel and quarter.

At the same time, arrange chicken, skin side up, and sausages in a single layer in two 10-by 15-inch pans. Bake in a 350 [deg.] oven (in sequence, if needed) until chicken is no longer pink at bone in thickest part (cut to test), about 40 minutes; removed as cooked. Diagonally cut sausage into 3/8-inch slices.

Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add the remaining garlic and crumbs; cook, stirring, until crumbs are very light brown, about 3 minutes. Set aside.

To assemble cassoulet, divide bean mixture evenly between 2 shallow baking dishes each 6 to 7 quarts. Top each equally with onions, chickens, and sausages. (At this point, you can cool, cover, and chill cassoulets and crumbs separately up to 3 days. To continue, pour 1 cup broth into each dish.)

Sprinkle dishes with crumbs. Bake, uncovered, at 350 [deg.] until hot in the center, about 1 hour. Top with cilantro. Makes 2 cassoulets; each serves 10 to 12.

Green Chili with White Beans 2 large green bell peppers, quartered, stemmed, and seeded 3 tablespoons salad oil 2 cups sliced green onions with tops 8 cloves garlic, minced or pressed 4 teaspoons ground cumin 6 cans (13 oz. each) tomatillos 4 cans (7 oz. each) diced green chillies 6 cans (15 oz. each) Italian white beans (cannellini), drained; or 9 cups drained cooked white beans 3 pounds boneless pork shoulder or butt (excess fat trimmed off), cut into 1/2-inch cubes 4 teaspoons dry oregano leaves 1/2 teaspoon cayenne 1/2 cup lightly packed fresh cilantro leaves (coriander)

Thinly slice green pepper quarters crosswise. Heat oil in a 10- to 12-quart pan over medium-high heat; add green pepper, onions, garlic, and cumin. Cook, stirring, until onions are soft, about 5 minutes. Mix in tomatillos (break up with a spoon) and their liquid, chilies, beans, pork, oregano, and cayenne.

Bring to a boil, then simmer until pork is tender when pierced, 1-1/2 to 2 hours. For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency. Stir occassionally. (At this point, you can cool, cover, and chill up to 3 days; reheat to continue.)

Reserve a few cilantro leaves; chop remaining. Stir chopped cilantro into chili; garnish with leaves. Serves 10 to 12.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1985
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