Creole White Bean Cassoulet
Discover New Orleans chef Darren Porretto's secret ingredient to the creamiest white bean cassoulet, a customer favorite at Saint John.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Oven
- Mixing bowl
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- ¾ cup medium-diced bacon
- ½ cup sliced andouille sausage
- ½ cup medium-diced cured Cajun tasso ham
- 1 jumbo yellow onion, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 6 garlic cloves, minced
- 2 dried bay leaves
- 1 pound Camellia white beans, soaked overnight
- 6 cups chicken stock or water
- 1 pound pork belly, cut into 3-ounce pieces
- 4 cups root beer
- ¼ cup chopped fresh parsley
- Creole seasoning to taste
- Crystal hot sauce to taste
- Sliced green onions for garnish
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