Ingredients
Scale
- For the cassoulet:
- 1lb dry lima beans (butter beans)
- 1lb dry baby lima beans
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 TBS olive oil
- 1 cup (generous) sliced carrots
- 1 8oz package of cooked, cubed ham
- 2 32oz. containers of chicken broth
- 1/2 tsp (generous) dried rosemary
- salt and pepper to taste
- For the dumplings:
- 1/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 TBS cold butter, cut into pieces
- 2/3 cup buttermilk
Instructions
- The night before, place dry beans into a pot, cover with enough water to reach 3-4 inches above beans, and allow to soak overnight.
- When ready to begin the cassoulet, drain the beans, rinse, and pick out any odd-looking bits.
- In a large dutch oven or stew pot, heat the olive oil and saute the onions until translucent and fragrant. Add the ham and garlic and continue to cook an additional 2-3 minutes.
- Pour both boxes of chicken broth into the pot followed by the beans, carrots, and rosemary. Season with salt and pepper. Bring to a boil and then reduce to a simmer and cover, stirring occasionally, 2 - 2.5 hours until beans are very soft.
- When the cassoulet is almost done, prepare the dumplings. Mix together the first 6 ingredients and then using a pair of forks or a pastry blender, cut the cold butter into the mixture until it is coarse and crumbly. Add the buttermilk and mix until just combined.
- Drop the cornmeal mixture by heaping tablespoons into the cassoulet. Cover and simmer 15-20 minutes until dumplings are dry to the touch.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
