Cheesy Basque Bean Bake

Gooey cheese and loads of flavors from the Basque region make this very simple meal a meatless Monday hit all winter long. This recipe showcases our beloved Cassoulet beans from Doudlah Farm, though it works beautifully with any bean that holds its shape - Oaxacan Black, Black Tepary, Bayo or Eye of the Goat all shine here. Feel free to experiment with whatever speaks to you!

The Heart of Basque Flavor: Piment d'Espelette

At the soul of this dish is Piment d'Espelette, the prized pepper of the Basque country where it's been cultivated for over four centuries in the village of Espelette, France. This chile brings a gentle warmth and fruity complexity that's entirely different from standard chili powders - imagine bright paprika with a subtle kick and whispers of tomato and bell pepper. While authentic Piment d'Espelette can only come from that specific terroir in southwestern France, we're thrilled to offer Piment d'Ville, grown from the same heirloom seeds but in the rich, fertile soil of Anderson Valley, California. The Anderson Valley's Mediterranean-like climate and mineral-rich earth produce peppers with that same elegant heat and fruity depth, delivered farm-to-jar with a freshness that supermarket spices simply can't match. The difference is remarkable - where aged, imported Piment d'Espelette can lose its vibrancy, our Piment d'Ville arrives singing with flavor, its essential oils still intact and its color still brilliant red.

Cassoulet Beans: A Regenerative Treasure from Doudlah Farm

Our Cassoulet beans come from Doudlah Farm, where regenerative farming practices build soil health with every season. These creamy, medium-sized white beans are the traditional choice for the legendary French cassoulet, prized for their ability to hold their shape through long cooking while developing an impossibly silky interior. What makes Doudlah's beans exceptional goes beyond variety - it's the living soil they're grown in, enriched through cover cropping, minimal tillage, and careful attention to the web of life beneath the surface. Regeneratively grown beans don't just taste better, they represent farming that heals rather than depletes, creating nutrient-dense food while building the foundation for future harvests. These beans arrive fresher than anything you'll find in stores - often within the same year they were harvested - which means they cook faster, taste sweeter, and develop that coveted creamy texture without falling apart.

Cheesy Basque Bean Bake

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Category

Main Course

Cuisine

Spanish

Gooey cheese and loads of flavors from the Basque region make this very simple meal a meatless Monday hit all winter long.

Ingredients

• 1/2 pound dry Cassoulet Beans

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• 1 Tablespoon Salt

• 1 Clove of Garlic (optional)

• 1/4 cup Extra Virgin Olive Oil

• 2 Large Garlic Cloves Minced

• 2 Shallots (or one small onion) Finely Diced (about 1/3 cup)

• 1 Tablespoon Piment d'Ville

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• 1 Teaspoon mexican oregano

• 1 Teaspoon salt

• 4 Tablespoons tomato paste

• 1 cup grated mozzarella 

• 1 cup grated white cheddar

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Directions

1. Cook the beans using the method of your choice (pressure cooker, stovetop or slow cooker. See our definitive guide to cooking heirloom beans. Cooking them with a bayleaf and one clove of garlic will add more depth to the recipe but is not essential. Cooking the beans in SALTED WATER is absolutely essential to having creamy beans that retain their shape.

2. Preheat oven to 475 degrees.

3. Sauté the shallots or onion in olive oil a 10" oven proof skillet or dutch oven until just soft. Add the garlic and sauté until fragrant but not brown. Add the tomato paste and spices and sauté a minute longer until combined. 

4. Drain the beans, reserving the liquid.

5. Add the beans and 1/2 cup of the cooking liquid to the pot and stir to combine. Taste and adjust seasoning if needed. Sprinkle the cheese on top evenly.

6. Bake just until the top is melted and starting to brown (5-10 minutes). If it is melted and you want more brown put it under the broiler for a couple of minutes. Do not leave it in the oven too long or the cheese will get oily.  Serve immediately with some crusty bread and a salad.