Roasted Garlic Cassoulet

While in Spain many years ago I had several rustic dishes that highlighted beans cooked slowly with garlic and salty meat. This dish comes together quickly and is reminiscent of some of these Spanish-style dishes. Serve this with a fresh green salad and some great bread for a mid-winter lunch.

By | January 09, 2018

Ingredients

  • 4 slices bacon, cooked and cut into pieces
  • 7–8 garlic cloves
  • 30 ounces canned cannellini beans, rinsed and drained
  • ¾ cup chicken stock
  • ¼ cup dry white wine
  • 2 tablespoons bacon fat or butter
  • ¼ teaspoon salt
  • 6–8 needles rosemary

Instructions

Serves 4–6

Preheat oven to 350°. Place all ingredients in a heavy Dutch oven or other oven-safe dish with a lid and stir to mix completely. Bake covered for 30 minutes and serve warm.

Edible Michiana original recipe

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Ingredients

  • 4 slices bacon, cooked and cut into pieces
  • 7–8 garlic cloves
  • 30 ounces canned cannellini beans, rinsed and drained
  • ¾ cup chicken stock
  • ¼ cup dry white wine
  • 2 tablespoons bacon fat or butter
  • ¼ teaspoon salt
  • 6–8 needles rosemary
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