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Meal in a Kettle

Meal in a Kettle

Meaty Baked Beans (North Carolina Cassoulet)

January 17, 2017

Born and raised in London and cooking by the time he was 14, chef Tom Condron of The Liberty  in Charlotte, N.C., has worked under eight Michelin-starred chefs. That gives these “meaty baked beans” a pedigree–they’re really a North Carolina cassoulet. Put the kettle on early in the morning on a rainy day to start the ham stock and by suppertime, you’ll have this rich, meaty stew ready. Continue Reading…