Baked Cassoulet Beans with Summer Squash & Corn Recipe – Rancho Gordo

Name: Baked Cassoulet Beans with Summer Squash & Corn Recipe – Rancho Gordo
Ingredients: 2 tablespoons butter or olive oil, plus more for topping; 1 cup fresh breadcrumbs (crusty bread torn into small chunks or cut into cubes); 1 large tomato, sliced, plus 1 cup cherry tomatoes; 1/2 pound summer squash, very thinly sliced; 2 ears of corn, kernels removed; 2 cloves garlic, minced; 1 teaspoon lemon zest, plus more for finishing; Salt and freshly ground pepper; 3 to 4 cups cooked Rancho Gordo Cassoulet beans, Ayocote Blanco, Royal Corona, or Flageolet drained, some cooking liquid reserved; 4 oz pancetta or bacon, chopped (optional); Grated pecorino or Parmesan cheese; Minced fresh mint or basil

www.ranchogordo.com

Nothing beats pulling a bubbling cassoulet out of the oven. Our Cassoulet beans are West Coast–grown from classic French Tarbais seed stock, and have been bred for this slow-baked dish. Something...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

2 tablespoons butter or olive oil, plus more for topping
1 cup fresh breadcrumbs (crusty bread torn into small chunks or cut into cubes)
1 large tomato, sliced, plus 1 cup cherry tomatoes
1/2 pound summer squash, very thinly sliced
2 ears of corn, kernels removed
2 cloves garlic, minced
1 teaspoon lemon zest, plus more for finishing
Salt and freshly ground pepper
3 to 4 cups cooked Rancho Gordo Cassoulet beans, Ayocote Blanco, Royal Corona, or Flageolet drained, some cooking liquid reserved
4 oz pancetta or bacon, chopped (optional)
Grated pecorino or Parmesan cheese
Minced fresh mint or basil