Bean-and-Leek Cassoulet
"I love cooking the hell out of leeks," Jerry Traunfeld says. "They get this melty, rich quality and saucy consistency." In this luscious dish, he combines the slow-cooked leeks with meaty porcinimushroomsand cranberry beans (a.k.a.borlottior shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispybaconor that key cassoulet ingredient, duck confit.More Bean Recipes
September 2008
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Credit: © Petrina Tinslay
Recipe Summary
Ingredients
Directions
Make Ahead
The cassoulet can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before topping and baking.
Suggested Pairing
Hearty and earthy, this vegetarian cassoulet will pair well with the same sort of wine as a traditional cassoulet—a substantial red from France's Rhône Valley.