Cassoulet Soup

It's been a while since I've done a recipe post and I thought I should get this done before "soup weather" leaves us!

I'm sure long time readers recall that I will make duck confit and then my version of Cassoulet every year. Well, since we've been getting the amazing Cassoulet Beans from Rancho Gordo and also the Garlic Sausage from D'Artagnan; well, it became a regular item.....until the Missus decided that She preferred having a bean soup with these flavors. So, I started making a Cassoulet-ish bean soup.

We've been ordering from Rancho Gordo a couple of times a year since right before the pandemic started. And when they started having the cassoulet beans....really these are from Tarbais seed stock. Tarbais are AOC protected and are also really expensive to boot. I used to use Flageolet Beans; until I tried these. I've also used Rancho Gordo's "Marcella" beans, especially since RG will often run out of Cassoulet beans; a type of Cannellini Beans as well. If you'd like an interesting guide to beans with recipes, I still open up my copy of the Rancho Gordo Heirloom Bean Guide every so often.

Anyway, we had the bean thing and the French Garlic Sausage thing solved.

But what happens when I run out of duck confit to make my soup? Well, I'm really not going to make more until next year, or maybe not for even longer. And ordering duck confit? Man, that's a bit too pricey since I was (and am) making this bean soup every 2-3 weeks these days!

Then one day I used something we always have on hand from D'Artagnan; duck rillette. And these days; the Missus prefers that version to the one that used the duck confit!

When I first started making this....it kinda looked like this.

After making adjustments to the recipe....well, I've had over a year-and-a-half to work on things; this is what it looks like these days.

The two big additions to the soup are tomato paste and a touch of tarragon

Well, and there is the eternal bean query; "to soak or not to soak".....that is the question. After trying several different techniques (here's a good primer from the Rancho Gordo website); I now always soak my beans overnight. An additional bonus to this....I use 2 cups of the soaking liquid in the soup. As for that flatulence thing; I'm not quite sure what it is, but since I've used beans from Rancho Gordo and soaked them overnight, the Missus and our good friend "Alle" are both surprised that there's no, ahem "music involved". Strange.....but we'll take it!

Anyway, here's the base recipe......I've noted items that are "optional" in my opinion, but of course, this is made to our taste, so adjust away!

Cassoulet Soup:

Day 1 - The Beans
1 Lb dry Cassoulet(Tarbais), Marcella (Cannellini), or Flageolet beans
Water to soak

Late on the evening before making the soup, soak the dried beans in enough water to cover by 2-3 inches. The beans will soak up the water and expand, make sure to check the water level several times.

Day 2 - Let make some soup

2 Tb Duck Fat
2 Tb Extra Virgin Olive Oil
1 - 1Lb French Garlic Sausage cut in half, then lengthwise into quarters
4-6 Ounces Diced Pancetta (optional)
6 Ounces Duck Rillette
1 1/2 Cup Diced celery
1 1/2 Cup Diced Carrots
2 Cups Diced Yellow Onion - about 1 medium
3 Tb Double Concentrated Tomato Paste (optional) - to start
1/2 Cup minced garlic (yes, for real)
1 Cup Crisp Sauvignon Blanc
2-3 Bay Leaves
1 1/2 Tb Dried Turkish/Mediterranean Oregano - to start
1 Tsp Dried Thyme
1/2 Tsp Dried Tarragon (optional)
6-8 Cups Water
2 Bunches Chard sliced thinly
Kosher Salt and Pepper to taste
Garlic Paste/Double Concentrated Tomato Paste/Maldon Smoked Salt/Granulated Garlic - to adjust flavors as necessary

-Drain beans over a bowl to reserve soaking liquid
-Saute the sliced French Garlic Sausage in duck fat and olive oil over medium heat to render fat in a large pot/Dutch Oven
-Remove sausage when slightly browned and set aside
-Add Pancetta and Duck Rillette to pot stirring constantly
-Once pancetta turns translucent add onion and garlic
-Once onions softens add celery, carrots, and tomato paste(if using), stirring often
-After a minute or two, crush bay leaves, oregano, thyme, and tarragon (if using) and stir into the pot.
-Once fragrant, add drained beans to pot and mix well
-Deglaze with white wine
-When wine has reduced add in two cups of bean soaking liquid and 6 cups of water
-Bring to a slow-low simmer. Do not cover the pot all the way. Check every 30 minutes add hot water as necessary
-*Optional step, the Missus likes Her bean soup at a "stoupy" (soupy-stewy), so when the beans are soft, I'll remove some and mash by hand and add back to the soup until desired consistency is reached
-Slice browned Garlic Sausage cross wise into thin slices, add to soup. and bring back to a simmer
-Once simmering, add the sliced Chard and bring back to a simmer
-After 30 minutes, taste, add more salt and pepper if needed, and adjust other seasonings.

The Missus enjoys Hers with micro cilantro, a good dose of Pasolivo Olive Oil, and usually more salt.

I like mine with micro cilantro, olive oil, and fried jalapenos for an extra kick.

Man, those beans from Rancho Gordo are so good.....and I'll do a post on Pozole using their hominy soon!

Have a happy and safe Easter!

Comments

[kat]

this looks comforting! and perfect for soup weather:)

[RedDevil]

Your recipe looks and sounds delicious! I’ve read you must soak and it is not necessary. Very confusing for me but what I’ve found over trial and much error is that the freshness of the beans seems to matter the most. I’ve heard Rancho gordo beans are very good. Thanks for sharing.

[Elle]

Looks delicious! Maybe you can share a mac salad recipe some day? :)

[Kirk]

It's the Missus's current favorite Kat!

I've got to try it with other "well regarded" brands like Bob's Red Mill RD......we'll see what happens. We order from Ranch Gordo about every three months...and especially when they have the beans/corn/lentils we want that seel out fast.

Lol Elle......I will; I rarely make Mac Salad at home these days...because I'm gonna have to finish it up! ;o)

[Lynnea Fleming]

ha, i thought that looked like fried jalapeños. I was putting those on everything and eating them by handful for a while there ^o^ they really do add that extra layer of punch to everything.

[Kirk]

Those go really well as toppings for soups and salads Lynnea!

[Karen]

Hi Kirk, long-time reader-lurker coming out of the woodwork! Thanks for many years of good eats and good reads. I wanted to ask if you make your own duck rillettes, or if you buy from a supplier (and if so, who's your favourite supplier)? Thanks!

[Kirk]

Hi Karen - At first I used to make my own duck rillette, but because of how much of this soup I made, there was no way I could keep up! So, I usually purchase an equal (unless it's summer when I buy more rillette to have with bread) of rillette and garlic sausage from D'Artagnan. I found that the products will keep in the freezer for 6-8 weeks well. Thanks for reading all these years and for finally commenting! Please let me know if you have any other questions.