Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary

Preparation info
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By Thomas Keller

Published 1999

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Cassoulet of Beans

  • 2 tablespoons dried marrow beans (or other white beans), soaked overnight at room temperature in 1 cup water


To Cook the Dried Beans

Remove and discard any bean skins that have risen to the top of the water. Drain and rinse the beans and place them in two separate small pots. Add cold water to cover by 2 inches and bring to a boil. Remove and discard any beans that come to the surface. Drain the beans and run under cold water to cool.

Return the beans to t