Cajun Flageolet Bean Soup With Thomas Keller’s Buttermilk Biscuits

Cajun Flageolet Bean Soup With Thomas Keller’s Buttermilk Biscuits

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Note: 1) the idea in the recipe is to put sautéed vegetables and browned meat in beans and their liquid, the liquid is seasoned with spices, the soup is thickened with flour, flour can be added to a soup by mixing it with butter, 2) consider garnishing with chives

This Cajun Flageolet Bean Soup is my new recipe. I am excited. This soup summarizes some of my experiences learning to cook for the past 6 months. Once the flavors combine after cooling the soup, the soup has great flavor. To make this soup, I thought about the Cuban Black Bean Soup I put on this blog, and a recipe for Cajun White Beans with Andouille from Deep South Dish. The idea for the soup is to mix “perfect ratios” of sautéed French vegetables with cooked meat and beans. The beans were seasoned with vegetables and herbs used by French chefs. I added Cajun seasonings to the cooking liquid of the beans. The soup was thickened by adding flour to the vegetables. These ideas could be used to make several soups from different cultures.

I used Andouille sausages from D’Artagnan.  D’Artagnan advertises on WordPress and I found some of their products at markets where I live. These were the best Andouille sausages I have had. Cajun food may be confusing to prepare because it requires someone to know things about cooking professionally. Popular Andouille sausages are usually heavily spiced sausages that are soft. Some Andouille sausages are firm and spiced. For a beginner in the kitchen, the fine flavors of a French sausage may be confusing because the flavors are not strong. These sausages from D’Artagnan had the fine flavors someone with experience might expect from a French sausage, but they also had a lot of flavor. They also had flavor after being boiled. These were great sausages. I was wishing to have a piece of their slab bacon. Their cookbook is very interesting.

These French white heirloom beans from Rancho Gordo gave me the experience I always desire to have when thinking about white beans. Knowing the flavor of white beans is so important. I cannot wait to make soup with these beans using a smoked ham hock. I am very pleased that I found Rancho Gordo, and that I am able to have these beans from a market where I live.

Thomas Keller’s buttermilk biscuits are the finest and most delicate buttermilk biscuits I have made. Someone should consider halving the recipe. I make square biscuits because the trimmings from making circular biscuits make biscuits with a different texture than the texture of the circular biscuits. I explored this idea in my blog post Flaky Buttermilk Biscuits.

After making these biscuits, I believe that someone can determine how their biscuits will taste by tasting the dry ingredients mixed with butter. If this is true, then someone can think about designing a biscuit. Maybe someone could taste the dry ingredients without butter. I believe that these biscuits were designed to have great flavor. Since making flaky biscuits may depend on moisture or expanding gasses, adding more baking powder might make a flakier biscuit, but the flavor of the additional baking powder might be offensive.

Note: 1) without a slow cooker, someone using 2 pots or 2 large pans could suffocate the vegetables with the beans and their liquid, and use a beurre manié [1to thicken the soup, suffocating means drowning with liquid, or pouring a large amount of liquid over the vegetables

Cajun Flageolet Bean Soup

To know the flavor of this soup, cool the soup to permit the flavors to combine; to have the best experience, cool the beans, and warm them before serving.

Ingredients

  • 1 pound cooked Flageolet Beans (or white beans) and cooking liquid
  • 12 ounces Andouille or beef sausage, sliced
  • 5 ounces smoked bacon (consider smoked turkey bacon), cut crosswise to make 1/2-inch strips*
  • 2 cups sweet yellow onions, medium dice
  • 1 cup baby carrots, sliced
  • 1 cup celery, halved lengthwise, and cut 1/4-inch crosswise
  • 1 cup scallions, mixture of green and white parts, sliced
  • 2 tablespoons garlic
  • 2 tablespoons flour
  • 1 tablespoon Cajun spices (not salty seasonings, otherwise adjust recipe)**
  • 1/2 cup flat-leaf parsley, minced
  • Salt (preferably same type used in beans)

Instructions

  • Reduce the beans a little, just until the water is below the surface of the beans
  • Brown the sausage over medium heat in a large saucepan, and put in a bowl
  • Render the fat from the bacon between medium and medium-low heat in the same pan, drain, and put in the bowl with the sausages
  • Remove some bacon grease if there is too much bacon grease
  • Add some olive oil to the pan, there should be 1/4 cup of grease and oil
  • Sauté the onions, carrots, and celery over medium heat until the onions are translucent, about 12 minutes
  • Add the garlic and sauté the vegetables until the garlic is fragrant, about 2 minutes
  • Add the flour, stir the vegetables, and cook for about 1 minute***
  • Add liquid from the beans to deglaze the pan
  • Remove the pan from the heat
  • Add the Cajun spices to the beans
  • Add the vegetables and meat to the beans
  • Add the parsley
  • Add salt to taste (no salt may be necessary, the bacon may be salty)
  • Boil the soup
  • Simmer the soup for 30 minutes to combine the flavors
  • To have the best experience, cool the beans, and warm them before serving

* If people believe that the brand of bacon that they are using has a strong smoky flavor, consider using less bacon.

** I want the beans to be cooked in salt water. If someone is going to use these beans in Cajun soup, and if someone is going to use a salty Cajun seasoning, then the seasonings must be added to the beans in the recipe for making Flageolet Beans. Since the seasonings are probably mixed with table salt or sea salt, consider using 1 tablespoon of seasonings, and if desired, add less than 1 teaspoon more of the seasonings, or add more table salt or sea salt 1/4 teaspoon at a time while tasting the broth after each addition.

*** To avoid this step, and deglazing the pan in the next step, make a beurre manié [1] with 2 tablespoons of butter and 2 tablespoons of flour. Since the flour in this step cannot be browned, using a beurre manié should provide similar results.

Cajun Flageolet Soup

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Thomas Keller’s Buttermilk Biscuits

Download The Recipes:

Flageolet Beans

Cajun Flageolet Soup

Thomas Keller’s Buttermilk Biscuits (I looked at some of these recipes, the amount of salt was consistently wrong, Thomas Keller uses 1 tablespoon Diamond kosher salt [1/2 tablespoon table salt, 1/2 tablespoon + 1 pinch Baleine sea salt, 3/4 tablespoon Morton kosher salt])

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