This week’s bean dish was cauliflower with cassoulet beans and capers.

I really enjoyed the smoky tanginess that the sherry vinegar + smoked paprika added to the dish. I served this as our main side with a pork tenderloin.

This was tasty enough to make again, but probably not going into the standard rotation. I’ll keep it in my back pocket for that late summer period where we get cauliflower every week in the veggie share and need to change it up.

The recipe made enough that we have leftovers, so it will be an easy side for tomorrow’s dinner. I cooked a whole pound of cassoulet beans, but only needed half of that for this dish, so I’m thinking of using the other half in a gratin on Monday.

Cheers! 🫘