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French Country Cassoulet

Diabetic.Foodie's picture
Ingredients
  Dry navy beans/Great northern / white kidney / cannellini beans 1 Pound
  Lamb stew meat 1 1⁄2 Pound
  Onion 1 Large, cut in to chunks
  Garlic 6 Clove (30 gm), minced
  Olive oil/Cooking oil 1 Tablespoon
  Reduced-sodium chicken broth 4 Cup (64 tbs)
  Dry white wine 2 Cup (32 tbs)
  Bay leaves 3
  Carrots 4 Medium, cut into 1-inch pieces
  Celery root 6 Ounce, peeled and cut into 1/2-inch pieces
  Celery stalks 2 , cut into 1-inch pieces
  Dried rosemary 1 1⁄2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄2 Teaspoon
Directions

Rinse beans.
In a 4-quart Dutch oven combine beans and 8 cups water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain and rinse beans.
Set aside.
Trim fat from meat.
Cut meat into 1-inch pieces.
In the same Dutch oven brown meat, half at a time, with the onion and garlic in hot oil.
Drain fat.
Add drained beans, chicken broth, wine, and bay leaves to the meat mixture.
Bring to boiling; reduce heat.
Simmer, covered, for 1 hour, stirring occasionally.
Remove bay leaves.
Stir in carrots, celery root, celery, rosemary, salt, and pepper.
Return to boiling; reduce heat.
Simmer, covered, about 30 minutes or until beans are nearly tender.
Uncover and boil gently about 30 minutes more or until beans are tender and liquid thickens, stirring occasionally.

Recipe Summary

Course: 
Main Dish
Method: 
Stewed

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