Serves: 6
Total Calories: 867


3 cups navy beans (cover with water and soak overnight)
2 tablespoons salt
1/4 teaspoon thyme
1 bay leaf
1 pound polish sausage
1/2 pound salt pork diced
4 tablespoons vegetable shortening (not oil)
2 pounds lamb shoulder cut into stewing pieces
2 onions large, chopped
4 tablespoons tomato paste
2 cloves garlic finely chopped
1/4 teaspoon black pepper
3 tablespoons bread crumbs


Drain the beans and put in a large kettle. Cover with water. Add 1/2 teaspoon salt, the thyme, bay leaf and sausage. Bring to a boil and simmer for about 30 minutes. Remove sausage and set aside. Continue simmering for 1 hour.

In a sauce pan cook the salt pork in boiling water for 5 minutes. Drain and set aside.

In a large skillet heat shortening, add lamb, the remaining salt, and sauté until lightly browned on all sides. Pour off excess fat. Add onion and cook until soft. Cover with water, add tomato paste, garlic, pepper and salt pork. Bring to a boil and simmer gently for 30 minutes uncovered.

Drain the beans, removing bay leaf, and add the lamb mixture to the beans add sausage. Cover and simmer one hour or until the meat and beans are tender. Rub the inside of a large casserole with garlic. Remove some of the lamb and sausage. Pour bean mixture into the casserole. Cut sausage into slices about 1/2 inch thick. Arrange lamb and sausage on top of the beans. Sprinkle with bread crumbs and dot with butter. Broil until browned.

Nutritional Facts:

Serves: 6
Total Calories: 867
Calories from Fat: 495

This Cassoulet recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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