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1
The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch.
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2
Let the beans soak overnight in the refrigerator, then rinse and drain them.
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3
(Or, if you're in a rush--or you haven't planned far enough in advance--bring the water with the beans to a boil, boil for 2 minutes, pull the pot from the heat, and soak the beans for an hour.
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4
Rinse the beans under cold water and drain.)
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5
Warm 1 tablespoon of the olive oil in a small saute pan or skillet over medium heat.
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6
When it's hot, add the onion and garlic and season with salt and pepper.
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7
Cook, stirring, until the onion and garlic are tender but not colored, about 10 minutes.
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8
Stir in the tomato paste and, when it's incorporated evenly, add the diced tomato; pull the pan from the heat and set aside.
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9
Put the beans in a Dutch oven or large casserole.
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10
Pour in the stock and bring to the boil.
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11
Add the celery, carrots, turnips, fennel, split tomato, and the bouquet garni.
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12
Cut a parchment paper circle to fit inside the pot (see Glossary, page 369) and press the paper gently against the ingredients.
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13
Lower the heat so that the liquid bubbles at a steady simmer, and cook, stirring now and then, until the beans are tender, about 1 hour.
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14
Season the casserole with salt and pepper shortly before the beans are cooked through.
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15
When the beans are done, pull the pot from the heat and remove and discard the bouquet garni and whatever is left of the tomato.
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16
Drain the liquid from the pot into a pitcher and keep close at hand.
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17
Working gently, transfer the vegetables to a bowl.
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18
Spoon the beans into a baking dish--a pottery casserole would be perfect--and stir in the onion-tomato paste mixture along with the remaining 2 tablespoons olive oil.
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19
Add enough of the reserved cooking liquid to just cover the beans.
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20
Top with the vegetables and moisten with more of the cooking liquid.
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21
Reserve the remaining liquid if you are going to reheat the cassoulet.
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22
(The cassoulet can be made up to this point a day in advance, cooled, and stored tightly covered in the refrigerator.
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23
Bring it to room temperature, then reheat it for about 1 hour in a 350 degree F. oven, adding some of the reserved cooking liquid if the casserole seems dry.
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24
Fifteen minutes before the cassoulet's ready, put on the crust and turn up the oven temperature, as directed below.)
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25
The Crust:
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26
Center a rack in the oven and preheat the oven to 400 degrees F.
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27
Toss together the bread crumbs, garlic, and parsley and stir in the melted butter.
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28
Spread the mixture evenly over the cassoulet and slide the casserole into the oven.
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29
Bake for 12 to 15 minutes, or until the crumbs are golden brown and crusty.
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30
To Serve: Bring the casserole to the table and serve immediately, spooning crust, vegetables, and beans into warm soup plates.
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31
To Drink: A brawny white wine, such as Chateauneuf-du-Pape
