Ingredients:
- 2 oz guanciale or pancetta, chopped
- 2 tbsp olive oil
- 1 sprig fresh rosemary
- 4 tbsp capers in oil
- 2 cloves garlic, chopped
- 2 cups bean broth and 2 cups water
- 3 cups cooked cassoulet beans
- 4 poached eggs
- salt and freshly ground pepper
- finely chopped cilantro or chives for garnish
In a soup pot over medium-low heat, render the pork in olive oil until cooked. Add the rosemary, capers, and garlic and cook until garden is golden. Add the liquids, raise the heat for medium, and simmer for 10-15 minutes. Add the beans and cook until heated through.
Remove the rosemary and season with salt and pepper. Divide into 4 bowls and top each with a poached egg. Garnish with cilantro or chives.
Serves 4. From Rancho Gordo newsletter
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