This was a winner. I only took notes so I don’t have a proper recipe for you but I bet you can manage and maybe even make this better.
Leftover cassoulet beans are terrific for soups. Many like to puree them and have a silky texture but I generally prefer a more rustic soup.
I think I was the last person on earth to discover salt-packed capers. They are delicious and only a slight bother. You can rinse and soak a batch of them, then squeeze any liquid out and rest them in some good olive oil. They’re a perfect ingredient.
My notes say:
11⁄2 cups cooked Rancho Gordo Cassoulet (Tarbais) beans
1 oz guanciale
2 spoons of capers in oil
1 spoonful olive oil
1 clove garlic, chopped
1 cup bean broth
1 cup water
4 poached eggs
Parsley for garnish
I’d render the guanciale in the olive oil until cooked, then add the capers and garlic. Once the garlic is cooked, add the liquids and cook for a bit to make the base for a soup. Then add the beans and right before serving, the eggs.
You can make the eggs well ahead. Just undercook them a smoodge and pour the hot bean soup over them.
Edited to add: I made this again because I had all the ingredients on hand but this time I took a big rosemary sprig and I added it after the guanciale was cooked and removed it right before serving. It worked well!
The recipe sounds delish and I like beans in soup. I have one question. What is guanciale? I gather it’s a fat because it’s rendered but I have never heard of it.
Jowl of the pig,usually about two pounds. Tastes great.
Ray, thanks. Here in Texas we call it hog jowl.
Guanciale is cured, like pancetta, though. You can use it like pancetta but it is different. And delicious!
Leave it to Texas to name something as it really is. LOL
It named by the Italians and pronounced something like Guan-A-Challay
Made this! Added carrot and celery – I would probably not add the celery again. It felt like a rich soup, made richer by the egg yolk. Easy to make with ingredients on hand – will make again.
I made this but had to substitute bacon for guanciale as I’m presently on the Outer Banks and life is pretty simple. I puréed about half the beans with an immersion blender, replaced the remaining beans, added a shot of dry sherry, some hot peppers and used cilantro instead of parsley. I too would make it again.