Cassoulet White Beans

Ingredients

• 6 cups beef broth 
• 0.5 teaspoon cardamom seed 
• 4  carrots 1 lb. total
• 2 teaspoons cumin seed 
• 2 tablespoons ginger fresh minced
• 2 teaspoons sage leaves or dried fresh chopped
• 1.5 tablespoons thyme leaves dried fresh
• 0.3 cup mustard seed 
• 2  onions 1 lb. total
• 10 servings salt 
• 0.5 lb ham hock smoked
• 2 pounds beans dried white

Equipment

• frying pan

Directions

1. Sort beans and discard debris. Rinse beans, drain, and put in a 6- to 8-quart pan. Rinse ham hock and add to beans, with broth and 6 cups water. Set over high heat, cover, and bring to a boil.
2. Meanwhile, peel and cut carrots and onions into 1/8- to 1/4-inch dice.
3. Add to beans, along with mustard seed, thyme, sage, cumin seed, cardamom seed, and ginger. When boiling, reduce heat and simmer, covered, stirring occasionally, until beans are creamy-smooth to bite and meat pulls easily from the ham hock, 2 1/2 to 3 hours.
4. Lift out ham hock and let stand until cool enough to touch, about 8 minutes. Discard skin, bone, and fat. Chop meat and return to beans. Stir over medium heat until steaming, about 5 minutes.
5. Drain beans and save liquid. Season beans to taste with salt.