French style Cassoulet
|Dried pea beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Carrots||2 , diced|
|Onions||4 Medium, each studded with 1 whole clove|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Salt pork slice||3|
|Sliced celery||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Kielbasa||1 (Polish Ring Sausage)|
1. Pick over and wash beans. Put beans and water in a heavy kettle. Bring to boiling; remove from heat. Let stand 1 hour.
2. Add salt, garlic, carrots, onions, parsley, bay leaf, thyme and salt pork to beans. Cover; bring to boiling. Lower heat; simmer 1 hour.
3. Add lamb shanks, celery, tomato sauce, wine and sausage. Simmer 1 hour and 30 minutes longer, or until meats are tender. Remove meat from lamb shanks; skin and slice sausage; remove bay leaf. Return meats to beans. Simmer, uncovered, to thicken, if necessary. Garnish with chopped parsley.