Stewed Big Bean Cassoulet | James Beard Foundation

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped garlic
• 4 cups chicken stock
• 8 cups lobster stock (or additional chicken stock)
• 2 cups gigante beans, soaked overnight
• 5 tablespoons chopped thyme, divided
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 cup diced fennel
• 1/2 cup diced onions
• 3/4 cup butter, divided
• 2 tablespoons ground fennel
• 2 tablespoons ground coriander
• 1 cup panko
• 5 tablespoons chopped thyme