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Recipe for :

Red Bean Cassoulet with Whole Grain Barley
 

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

This particular recipe is by Chef Steven Saunders.

Ingredients

1 1/3 cups dried red kidney beans
2/3 cup hulled barley
3 tbsp sunflower oil
2 onions, peeled and sliced
4 cloves garlic, peeled and sliced
3/4 cup clear vegetable stock
3/4 cup red wine
1 tbsp all-purpose flour
salt and freshly ground black pepper
6 scallions, finely chopped
3 tbsp chopped cilantro leaves

Clear Vegetable Stock:
(makes about 7 cups)
2 onions, roughly chopped
1 leek, roughly chopped
3 stalks of celery, roughly chopped
2 lemons, unwaxed and sliced
1 garlic bulb, cut in half horizontally
2 star anise
6 whole black peppercorns
approximately 1 1/2 quarts cold water
3 tbps chopped cilantro
1 tbsp cup dry white wine
salt and freshly ground black pepper

Method

For Stock:

  • Put all the vegetables, the lemon and the garlic in a saucepan over a medium heat with the star anise and peppercorns. Cover with cold water and bring to the boil. When boiling, add the cilantro, thyme and wine. Remove from the heat and allow to cool. Store in a refrigerator. Pour stock through a fine sieve and season to taste before use.

For Cassoulet:

  • Place the dried kidney beans and barley in a bowl, cover with cold water and leave to soak overnight.
  • Preheat the oven to 300ºF. Heat half the oil in a heavy based casserole over a medium heat. Add the onions and garlic and cook for 1 - 2 minutes, stirring well. Drain the beans and barley, add the vegetable stock and bring to the boil. Pour in the red wine and bring to the boil. Then reduce the heat and simmer for 10 minutes.
  • While the cassoulet is simmering, heat the remaining oil in a small saucepan over a low heat. Sprinkle in the flour and stir well to make a thick paste. Add this to the cassoulet and stir in thoroughly, making sure the paste is evening distributed; season to taste and cover with a lid. Transfer the casserole to the preheated oven and cook for 45 minutes.
  • Remove from the oven and allow to rest for a few minutes. Taste and adjust the seasoning if necessary. Serve immediately, sprinkled with scallion and cilantro leaves.

© GlobalChefs 2001

 
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