White bean chili, black bean assoulet…party-size dishes to keep in waiting

Sunset, Dec, 1985

An ace in the hole for a busy time of year, these party-size entrees are ready to serve when you are--right after assembly or several days later.

Both highlight hearty combinations of meat and beans, but the bean pairing is not what you might expect: black beans for the cassoulet and white beans for the tart chili.

Black Bean Cassoulet 6 large onions, unpeeled 1/2 pound bacon, chopped 8 cloves garlic, minced or pressed 1/4 cup coarsely chopped fresh ginger 1 or 2 fesh jalapeno chilies, seeded and minced 3 tablespoons dry oregano leaves 2 tablespoons each dry thyme leaves and cumin seed 4 pounds boneless pork shoulder or butt (excess fat trimmed off), cut into 3-inch cubes 3 pounds dry black beans, sorted of debris and rinsed About 3-1/2 quarts regular-strength chicken broth 20 (6 to 7 lb. total) chicken thighs 2 pounds mild italian sausages 1/2 cup (1/4 lb.) butter or margarine 1-1/2 cups coarse soft bread crumbs 1/2 cup finely chopped fresh cilantro (coriander)

Peel and coarsely chop 1 onion. In a 12-to 14-quart pan over medium heat, cook chopped onion and bacon, stirring, until onion is golden, about 30 minutes. Add half of the garlic, and ginger, chili, oregano, thyme, and cumin; cook, stirring, until garlic is soft, about 2 minutes.

Add pork, beans, and about 3 quarts broth (to cover meat and beans). Bring to a boil; cover and simmer until pork is very tender when pierced and beans mash easily, but 2-1/2 hours. Stir occasionally. With 2 forks, tear pork in pan into shreds.

Meanwhile, put onions in a 9- or 10-inch square pan. Bake in a 350 [deg.] oven until they feel soft when pressed, about 1-1/4 hours. Let cool; peel and quarter.

At the same time, arrange chicken, skin side up, and sausages in a single layer in two 10-by 15-inch pans. Bake in a 350 [deg.] oven (in sequence, if needed) until chicken is no longer pink at bone in thickest part (cut to test), about 40 minutes; removed as cooked. Diagonally cut sausage into 3/8-inch slices.

Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add the remaining garlic and crumbs; cook, stirring, until crumbs are very light brown, about 3 minutes. Set aside.

To assemble cassoulet, divide bean mixture evenly between 2 shallow baking dishes each 6 to 7 quarts. Top each equally with onions, chickens, and sausages. (At this point, you can cool, cover, and chill cassoulets and crumbs separately up to 3 days. To continue, pour 1 cup broth into each dish.)

Sprinkle dishes with crumbs. Bake, uncovered, at 350 [deg.] until hot in the center, about 1 hour. Top with cilantro. Makes 2 cassoulets; each serves 10 to 12.

Green Chili with White Beans 2 large green bell peppers, quartered, stemmed, and seeded 3 tablespoons salad oil 2 cups sliced green onions with tops 8 cloves garlic, minced or pressed 4 teaspoons ground cumin 6 cans (13 oz. each) tomatillos 4 cans (7 oz. each) diced green chillies 6 cans (15 oz. each) Italian white beans (cannellini), drained; or 9 cups drained cooked white beans 3 pounds boneless pork shoulder or butt (excess fat trimmed off), cut into 1/2-inch cubes 4 teaspoons dry oregano leaves 1/2 teaspoon cayenne 1/2 cup lightly packed fresh cilantro leaves (coriander)

Thinly slice green pepper quarters crosswise. Heat oil in a 10- to 12-quart pan over medium-high heat; add green pepper, onions, garlic, and cumin. Cook, stirring, until onions are soft, about 5 minutes. Mix in tomatillos (break up with a spoon) and their liquid, chilies, beans, pork, oregano, and cayenne.

Bring to a boil, then simmer until pork is tender when pierced, 1-1/2 to 2 hours. For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency. Stir occassionally. (At this point, you can cool, cover, and chill up to 3 days; reheat to continue.)

Reserve a few cilantro leaves; chop remaining. Stir chopped cilantro into chili; garnish with leaves. Serves 10 to 12.