Leftover Strategies: Spinach, Ricotta and Cassoulet Beans

This photo has made the rounds on Instagram and Twitter so I thought I’d add it here as well. It seems to have struck a nerve.

I’ve had people ask me for the recipe and of course, there really isn’t one.

Rancho Gordo heirloom Cassoulet beans with spinach and ricotta

Leftover cassoulet beans, leftover frozen spinach and big dollop of ricotta cheese. Salt. Heat. That’s it.
It was great. I’m not sure how you make creamed spinach but I’m going to assume it’s much more fattening than this. Whatever the cream and butter provide in the classic dish, the beans do the work here. Frankly, I much prefer this texture.

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