Cajoulet, AKA Cajun cassoulet. Started it last night and today it just has to bake. Used turkey thighs I had confit'd in duck fat a couple of weeks ago and froze, and Andouille sausage. Since we already had some pancetta lardons in freezer used those too.
Tried a method of cooking dried beans that I had seen recently. Instead of soaking in plain water, used 1 tablespoon of salt per quart of water (3 and 3) for the beans, in other words brining them. It really worked. They were tender after 40 minutes of cooking on stove top. Usually it takes much longer than that and/or use of the pressure cooker.
Tried a method of cooking dried beans that I had seen recently. Instead of soaking in plain water, used 1 tablespoon of salt per quart of water (3 and 3) for the beans, in other words brining them. It really worked. They were tender after 40 minutes of cooking on stove top. Usually it takes much longer than that and/or use of the pressure cooker.