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Cassoulet |
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Serves: 6 Print this Recipe3 cups navy beans (cover with water and soak overnight) 2 tablespoons salt 1/4 teaspoon thyme 1 bay leaf 1 pound polish sausages 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 Butter 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. Cassoulet comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cheese Enchiladas Chicken Enchiladas Macaroni And Meat Casserole (Pastitsio) Cassoulet Steak And Kidney Pie Fillets Of Sole With Wine Sauce Ravioli Casserole Eggplant Casserole Old Fashioned Chicken Pot Pie Beef And Beer Hungarian Goulash Hungarian Spaetzles Pork With Sauerkraut Casserole Of Chicken, Peppers and Olives Cod With Potatoes, Onions And Olives Irish Lamb Stew |
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