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

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

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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])

Refried Bean Burritos

Refried Bean Burritos

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Once the beans cooled, I was able to be very excited about their flavor. Later, I added more chorizo and some salt. The flavor of the beans was much better. The flavor of the chorizo will determine the flavor of the beans. I usually use spicy chorizo, but I made this recipe using mild chorizo. I have good memories eating good refried bean burritos with dry cheeses similar to cotija.

Someone should consider putting a lot of cheese on a burrito. The idea for making these beans is to mix cooked chorizo, onions, and 3 cups of mashed beans, with the remaining whole beans. Prepare 1 pound of pinto beans using my Pinto Beans recipe. Cook 12 ounces of chorizo with a medium sized white onion in 1/4 cup of lard (the lard is probably optional). Once someone cooks the chorizo and the onion, mash 3 cups of beans in the pan with the chorizo and onions. Then add the other beans and season the beans with about 1/4 teaspoon of table salt (a pinch and 1/4 teaspoon Baleine sea salt, 1/2 teaspoon Diamond kosher, a dash and 1/4 teaspoon Morton kosher). The beans taste better after being in the refrigerator for 12 hours.  These ideas could be used to make beans with Italian sausages, or to make a stew by adding peppers and tomatoes to the onions. Thomas Keller’s bean ragu used an emulsion with butter and stock. Someone could substitute the chorizo with bacon.

I looked on the internet to find a scientific explanation about why some foods taste better after they have cooled several hours or “relaxed.” The best explanations explained that flavors are created by chemicals and chemical reactions. When foods similar to stew contain several different types of ingredients, the reactions that create the flavor for the foods do not occur simultaneously. When these types of food cool, a specific flavor may develop. New flavors may develop as food cools because flavors combine (molecularly). When the food is hot (chemical reactions occur and) all of the flavors are present simultaneously in the food. The body may not be able to recognize this many flavors. As the food cools, flavors combine chemically to create (fewer specific) flavors that people can taste. [1][2]

I made this for the first time while living in a small college town. I went to the public library and I found this recipe. I was still high on life after visiting Alaska. I visited Alaska many times when was I young. Alaska is a green place. I spent many good times on the sea. I remember watching the puffins or watching bears search for food near the seashore. I knew some amazing people.

I originally served the beans with freshly made tortillas. I used a rolling pin to make the tortillas. A tortilla is a squished biscuit. Not a buttermilk biscuit, but a biscuit made with lard, butter, and milk, but with the butter and milk substituted for more lard and water. The recipe for biscuits on the Clabber Girl baking powder can makes great tortillas. Someone using this recipe should probably consider adding more salt. Some people only may want tortillas made with flour, water, and salt.

Original Beans

Final Recipe

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Refried Beans

Borlotti Bean Ragù Of Thomas Keller

Borlotti Bean Ragù Of Thomas Keller

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I have eaten beans to survive. I used to eat bean burritos when having fun was my occupation. Beans remind me that I believe that life should be exciting as a party everyday. These beans remind me how exciting life would be if I was excited about waking up to work with beans. I enjoy life when I am dreaming about being awake in my dreams, when I dream that I am still having fun while I sleep. I should not be able to distinguish between my life and my dreams.

These beans from Rancho Gordo were the most flavorful beans I have eaten. This recipe is by Thomas Keller. He suggested these beans. Rancho Gordo says that they are heirloom beans. Heirloom ingredients supposedly have not been altered by industry or technology. Once I found out that someone sells them where I live, I crossed the city on a bus. The beans sat in my pantry for weeks. I was excited by the picture when I entered my pantry. Cooking them was exciting. The flavor of the beans confirmed what I was told. The beans are very flavorful.

This Borlotti [1][2] Bean Ragù is a very good recipe. I appreciate how much information Thomas Keller shares with people. The big flavors in this ragù might be the bacon, thyme, and chives in a creamy sauce made with butter, stock, and red wine vinegar. Making an emulsion with butter and stock or water is an interesting technique that Thomas Keller uses in this recipe. Butter and water may only mix while they are warm. Thomas Keller calls this mixture an emulsion. An emulsion is a mixture of two substances that cannot mix without an emulsifier. I believe that heat is the emulsifier for this sauce. Egg yolks supposedly can create an emulsion from some oils and liquids. In some books, people call an emulsifier a liaison.

The beans are cooked separately. The recipe instructs someone to cook the beans in water with a sachet [1], a leek, carrot, and an onion. The sachet contains bay leaves, peppercorns, garlic, and thyme. The recipe includes garlic confit. I talked about garlic confit in my blog post Chicken Ballotine With Smashed Potatoes. Once the beans and garlic confit have been prepared, the beans are mixed with bacon, rendered bacon fat, butter, shallots, garlic confit, thyme, and red vinegar. After cooking and seasoning these ingredients with salt and pepper, the recipe instructs someone to add chicken stock and more thyme. The chicken stock and the butter emulsify to create a creamy sauce. After adding more seasonings or red wine vinegar, the recipe adds chives to the ragù.

Note: 1) Thomas Keller does not give amounts for salt, pepper, or for additional red wine vinegar, he says to use pepper heavily, I used Diamond Kosher salt, I seasoned the 8 cups of water used to cook the beans with 1 1/2 tablespoons of salt, I seasoned the ragù with 3/4 teaspoons of salt, and 1 teaspoon of freshly ground pepper (medium, not fine or course), I used an additional 1/2 tablespoon of red wine vinegar

Preparing The Beans

Garlic Confit

Preparing The Ragu

Chili Con Carne Of Jacques Pépin

Chili Con Carne Of Jacques Pépin

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Note: 1) the chili is more flavorful after being refrigerated overnight

This chili Con Carne is great. The recipe is interesting because it uses scallions and a lot of garlic. Simmering scallions in things similar to gumbo is popular in Louisiana. Chili is supposedly Texan cuisine because chili con carne supposedly originated in Texas. There must be some Cajun or Creole people in Texas where this recipe was created, because I thought it was the French version. Jacques Pépin says that this recipe is from San Quentin, a prison in California.

The chili is light. The flavor of the chili is mild. When the garnishes are added the flavor of the chili came to life. The contrast between the chili and red onions, cilantro, and Monterey Jack cheese is very exciting. The proportions that Jacques Pépin gives for the garnishes puts a salad on the top of the chili. If someone adds the salad, the chili is very exciting. I browned the meat and added the liquid from deglazing the pan to the water used in the recipe.

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Chili Con Carne Of Jacques Pépin

Cincinnati Chili

Cincinnati Chili

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Note: 1) If this seems too spicy, use twice as many beans, 2) when I doubled the amount of beans, I doubled that amount of ground cloves

The flavors in this chili are exciting and different. Cincinnati chili can include chocolate, cloves, and allspice. I usually use cloves. I also add red hot peppers to add heat. Allspice makes this chili very flavorful. The chocolate tames all of these flavors. This is one of my favorite recipes to make when I am busy. I am able to toss everything in a slow cooker and walk away.

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Cincinnati Chili

Cannellini Bean Dip Of Jacques Pépin

Cannellini Bean Dip Of Jacques Pépin

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I have heard Jacques Pépin explain how thoughtfully he makes recipes. This recipe is so exciting, I knew that I had met someone important. Jacque is artistically creative and technical. I am excited about making recipes by Jacque because I suspect that he is a person with great integrity. Most of his recipes in Heart & Soul In The Kitchen appear to primarily use common ingredients at a grocery store. I have observed a book with the techniques of Jacques Pépin. Jacque appears to know so much about being a chef and French cuisine. He is an expert. This is exciting!

Cooking Beans

Making The Dip

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Cannellini Bean Dip Of Jacques Pépin

1. Jacques Pépin: Heart & Soul in the Kitchen (New York: Houghton Mifflin Harcourt Publishing Company, 2015), 10.

Working With Gelatin 6 – Mousse, Bean Salad, And Bouillon


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Vanilla Mousse

This is amazing. The mousse is soft, fluffy, and sweet. Mousse made with gelatin is the finest. Use different extracts. Add chocolate by melting chocolate in milk or butter. Replace the water with milk.  Consider adding coffee or rum.

Idea For Recipe:

  • Gel (2:1 ratio water to gelatin, 2:3 ratio gel to tablespoons granulated sugar)
    • 2 cups of water
    • 1 envelope of gelatin
    • 3 tablespoons granulated sugar
  • Whipped Cream (1 cup whipping cream:2 tablespoon baker’s/caster sugar:2 tablespoons granulated sugar: 1 teaspoon pure vanilla extract)
    • 1 1/2 cups whipping cream
    • 3 tablespoons baker’s/caster sugar*
    • 3 tablespoons granulated sugar
    • 1 1/2 teaspoons pure vanilla extract

* From tests in my kitchen, baker’s/caster sugar immediately seems to give someone the maximum amount of sweetness possible using cane sugar for each bite. Granulated sugar seems to melt in the mouth while giving someone the experience of tasting sugar for several seconds or longer. The baker’s/caster sugar seems to only instantaneously give someone the experience of tasting sugar. Baker’s/Caster sugar can be used with gelatin to create a “melt in the mouth” experience. I used both to shock people.

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Vanilla Mousse

Kidney Bean Salad

People should believe that vinegar must be as important as wine. Using several types of beans with different sizes may create more spaces that the gelatin can fill to create molds with a different appearance.

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Kidney Bean Salad

Gelatin Made With Bouillon

The lighter gel uses 1/2 cube of Knorr bouillon. The darker gel uses 1 cube of Knorr bouillon. Using 1/2 of the recommended amount of any type of bouillon may give similar results. Using the results of this experiment, I recommend straining the broth using a coffee filter or paper towel. Someone may be able to pour the broth from a container while keeping the sediment from entering the mold. The gelatin made with 1 cube of Knorr bouillon may be too flavorful. Adding vinegar, sugar, or salt in moderation can add exciting flavors to broth.