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Pea Beans Cassoulet

Budget.Gourmet's picture
Ingredients
  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 pierced with a whole clove
  Whole cloves 4 (1 For Each Onion)
  Parsley sprig 1
  Bay leaf 1
  Thyme leaf 1⁄2 Teaspoon, crumbed
  Salt pork slice 3
  Lamb shanks 2
  Sliced celery 1 Cup (16 tbs)
  Tomato sauce 1 Can (10 oz)
  Dry white wine 1⁄2 Cup (8 tbs)
  Kielbasa 1 (Polish Ring Sausage)
Directions

GETTING READY
1) Rinse the beans.

MAKING
2) Into a heavy kettle filled with water, add the beans. Let the water come to a boil.
3) Take the kettle off the flame and let rest for about 1 hour.
4) Add in salt, garlic, carrots, onions, parsley, bay leaf, thyme and salt pork into the kettle.
5) Cover and allow the mixture to boil. Turn down the heat and cook on simmer for 1 hour.
6) Add in the lamb shanks, celery, tomato sauce, wine and sausage. Cook on simmer for 1 hour and 30 minutes or until the meat becomes tender.
7) Peel the meat off the shanks. Skin and slice the sausage.
8) Discard the bay leaf.
9) Transfer the meat and sausage back into the beans mixture.
10) Cook on simmer uncovered, till the mixture has thickened.

SERVING
11) Serve the Cassoulet with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Sausage
Servings: 
8

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