Cassoulet Beans with Tamarind Yogurt

Saturday, June 15th, 2024

From the Davis Estates Culinary Team, a bite that pairs effortlessly with Davis Estates Pinot Noir.

Ingredients

Serves 4 to 6

Cassoulet Beans

1 cup Rancho Gordo Cassoulet beans, washed and any debris removed
1 sprig rosemary
1 bay leaf
1 tablespoon olive oil
1 head of fennel, medium dice
1 onion, medium dice
5 ounces Finocchiona salami, small dice

Tamarind Yogurt

½ cup tamarind
½ cup dried dates
½ cup Greek yogurt
Salt to taste

Sundried Tomato Pesto

1 cup sundried tomatoes, oil drained
¼ cup olive oil
¼ cup toasted walnuts
¼ cup grated parmesan
1 garlic clove
1 teaspoon oregano
¼ teaspoon salt
Pinch of chili flakes

Method

Cassoulet Beans

Soak beans overnight in 5 cups of water.
Add the beans, soaking liquid, rosemary, and bay leaf to a pot, make sure beans are covered by 2 inches of water.
Bring to a boil over medium high heat, then lower heat to a simmer and cook for about 20 minutes or until beans are tender but not mushy.
Drain and refrigerate beans to cool.
In a large sauté pan add 1 tablespoon oil, fennel, and onion and cook over medium heat until soft.
Add diced salami and cook for a few minutes. Remove from heat and toss with cooled beans.

Tamarind Yogurt

Place the above ingredients in a blender and blend until smooth. Once blended pass through a fine mesh chinois. Season with salt if needed.

Sundried Tomato Pesto

Combine all ingredients in a blender and blend until smooth.

To Finish

Smear the Tamarind yogurt on individual dishes, shallow bowl, or platter. Top with Cassoulet Beans and garnish with a dollop of Sundried Tomato Pesto. The perfect side dish or light main!

Hearty beans and bright tamarind yogurt find perfect balance with the smooth, fruit-forward charm of Davis Estates Pinot Noir.