Ubuntu Recipes (continued)
Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato
Ingredients
• 1⁄2 cup hickory chips
• 6 tomatoes, halved
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 lb. yellow eye beans, soaked overnight in refrigerator in water to cover, and drained*
• 2 quarts water
• Salt
• 1 lemon, zest stripped off with vegetable peeler, and juiced
• 1⁄2 cup extra-virgin olive oil, plus more for drizzling
• 12 cloves garlic, grated or minced
• 1 tbsp. chopped fresh rosemary
• 1 tsp. chili flakes
• 3 tbsp. tomato paste
• 1 small baguette (about 7 oz.) or other bread, torn into rough pieces
• 3 tbsp. chopped Italian parsley
• 6 large eggs
*Yellow eye beans are available in specialty grocery stores or online at RanchoGordo.com
Directions
1. Arrange one oven rack in the bottom of a cold oven, and a second in the middle. Light the hickory chips in a cast-iron pan and place on the bottom rack. Put the tomatoes, onion, carrot and celery on a baking sheet and set on the middle rack. Close the oven door and let vegetables smoke for 1 hour. (Check the chips every now and then; you may need to relight them.)
2. Transfer the smoked onion, carrot and celery to a large pot; reserve the tomatoes. Add the beans and the water to pot, bring to a simmer, and cook over low heat, uncovered, until the beans are tender, about 45 minutes. Stir in 2 teaspoons salt and the lemon juice, reserving zest.
3. In 1⁄2 cup of olive oil, cook the garlic, rosemary, chili flakes and tomato paste in a sauté pan over medium-low heat until fragrant, 1 to 2 minutes. Scrape into the pot with the beans and stir.
4. Preheat the oven to 350 F. Transfer the bean mixture to a large ovenproof serving pot. Scatter torn bread, parsley, lemon zest and reserved smoked tomatoes over to cover. Crack eggs on top, evenly dispersing them. Drizzle with olive oil and bake until eggs are cooked but yolks are still runny, about 10 minutes. Serves 6.
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