Farm Market Recipe of The Week: Pole Bean Cassoulet

The Farm Market will be open from 3-7 pm tonight, hope to see you there!

Harvest Moon has a beautiful variety of pole beans from yellow wax beans to royal burgundy, dragon tongue. When I see such a variety of pole beans, I want to show off how beautiful they look contrasting each other. One dish I love making is to make a play on a cassoulet, a dish that is usually heavy and meaty. This version is vegetable based and uses pole beans in addition to the legumes, and pesto instead of the meat based sauce. This dish shows off each ingredient individually, each cooked separately to perfection, and then lightly tossed in a fresh herb pesto before serving.

Pole Bean ‘Cassoulet’

1 lb cannellini beans

4 pints variety pole beans

1 red onion

4 oz pesto

Cook cannellini beans until tender. Drain and cool. Bring a big pot of salted water to a boil. Prepare an ice bath. Blanch pole bean varieties separately, starting with lighter colored/flavored beans first. Dip into boiling water 20-30 seconds or until tender. Remove and shock in ice-water. Drain once cool. Thinly slice red onion on a mandolin or with a sharp knife. Before serving, lightly toss with pesto and season as needed with salt and pepper.

Recipe by Chef Josh Falzone.

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