Cassoulet Beans with Tamarind Yogurt

Cassoulet Beans with Tamarind Yogurt


Davis Estates Wines


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


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. Then 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.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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