Recipes from Local Restaurant Chefs

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Cassoulet Bean Soup
(serves 10)
from Fandango in Pacific Grove, California
2 oz. olive oil 2 cups stewed tomatoes
1 onion, medium-sized, chopped 1-2 smoked ham hocks
1 1/2 tsp garlic, chopped 3 quarts chicken or duck stock
2 bay leaves 4 cups Great Northern beans, soaked overnight
pinch Thyme 1 Cajun sausage, diced
pinch Basil 1 cup ham, diced
pinch Rosemary 1 duck, diced
Salt & pepper to taste
  • Sauté onion and garlic in olive oil until translucent, and then add the stewed tomatoes, thyme, basil and bay leaves.  Cook for 2 min.
  • To the sautéed onion, garlic and herbs, add:   duck or chicken stock, ham hocks and white beans.  Bring to a boil.  Cover and slow cook until done (about 1 hour and 30 min.), stirring often.
  • When cooked, salt & pepper to taste, and add the diced sausage and duckling, as well as the diced, trimmed meat from the ham hock.

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