Stewed Big Bean Cassoulet

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James Beard


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2 tablespoons extra virgin olive oil

2 tablespoons chopped garlic

4 cups chicken stock

8 cups lobster stock (or additional chicken stock)

2 cups gigante beans, soaked overnight

5 tablespoons chopped thyme, divided

1/2 cup diced carrot

1/2 cup diced celery

1/2 cup diced fennel

1/2 cup diced onions

3/4 cup butter, divided

2 tablespoons ground fennel

2 tablespoons ground coriander

1 cup panko

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