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Campground Cassoulet

chef.tim.lee's picture
Ingredients
  Bacon slices 4 , diced
  Lean boneless lamb shoulder 2 Pound, cut into 1 inch cubes
  Onion 1 Large, chopped to make 1 cup
  Sweet italian sausage 1 , sliced 1/4 inch thick
  Canned white kidney beans 2 Pound (2 Cans, 1 Pound Each)
  Canned stewed tomatoes 1 Pound (1 Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
Directions

MAKING
1. In a large frying pan, cook the bacon until crisp, transfer it in ten cup flameproof beat pot
2. In the bacon drippings, brown the lamb slowly and drain away excess fat; add the meat back to the pan, cover and cook for fifteen minutes gradually, add to the bean pot with bacon
3. In the same frying pan or skillet, saute onions till soft, add in sausage and saute for five minutes; add beans and the liquid, tomatoes, salt, pepper, bay leaf and heat till it boils; add to the meat mixture
4. Bake for half an hour at 400° with the lid on and for another hafl an hour without the lid; remove the bay leaf

SERVING
5. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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