Project Cassoulet - The Beans

My beans overflow

Step 2 of the Cassoulet is the beans. This is pretty straight forward. You soak the beans overnight, throw in some ingredients, and cook until tender.

I could not find the suggested Tarbais or corona beans. I went with the other option - cannellini beans. The trickiest part to remember was to keep the liquid from the beans (I needed about half of the liquid). Since I was making the pork ragu the next day this was key to remember. Also, the pot I soaked them in overnight was way too small. 

It is important to leave the beans a little firm and not to cook them to mushy. As they cook for an additional two hours, they turn soft and if you started out with very soft beans, I think they would fall apart.