I have other recipes for cassoulet that use chicken or duck in place of the lamb.
- 2 cups dried Great Northern or navy (pea) beans
- 3 whole cloves
- 1 onion
- 2 cups chicken stock
- 2 cups water
- 1/4 pound slab bacon (unsliced)
- 3 cloves garlic, crushed
- Bouquet garni*
- 3/4 pound boneless pork, cut in 1 1/2 inch cubes
- 1/2 pound boneless lamb shoulder, cut in 1 1/2 inch cubes
- 1/4 tsp. each salt and pepper
- 1/4 cup vegetable oil
- 1 onion chopped
- 1/2 cup tomato sauce
- 1/2 pound kielbasa cut in 1/2 inch thick slices
Cover dried beans with 3 times their volum of water and let stand for 8 hours or overnight. Drain. Push cloves into onion, place in large saucepand along with beans, stock, water, bacon, garlic and bouquet garni (*In double-thickness square of cheesecloth, tie together 1 bay leaf, 2 parsley sprigs and pinch of dried thyme). Bring to boil and skim off any foam, cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving cooking liquid. Remove bacon and cut into 4 pieces; set aside. Discard bouquet garni and onion.
Sprinkle pork or lamb with salt and pepper. In large skillet heat oil over medium-high heat; cook pork and lamb for 5 to 7 minutes or until browned. With slotted spoon, remove meat and set aside. Add chopped onion to skillet, cook for 2 minutes or until tender. Add reserved cooking liquid, tomato sauce and reserved pork and lamb, cover and simmer for 40 minutes. Drain and reserve cooking liquid, adding enough water if necessary to make 2 cups.
In 20 cup casserole or Dutch oven, spread one third of the beans. Top with pork and lambe, then one-third of the beans, then kielbasa and bacon. Cover with remaining beans. Pour in reserved cooking liquid. Bake uncovered in 350 degree oven for 1 1/2 hours or until bubbly but still fairly liquid, adding more water if necessary.
For a crusty topping add 1 1/2 cups fresh bread crumbs tossed with 2 tbsp. butter about 45 minutes before end of baking time.
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Source: Canadian Living's Country Cooking
Submitted By: Jean Trenholm