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Cassoulet

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Ingredients
  Navy beans 16 Ounce
  Cold water 4 Cup (64 tbs)
  Boiling water 6 Cup (96 tbs)
  Diced salt pork 1⁄4 Pound
  Salt 1 Teaspoon
  Onion 1 Medium
  Chopped parsley 2 Tablespoon
  Whole cloves 4
  Thyme 1 Pinch
  Bay leaf 1 Small
  Salami 1⁄4 Pound
  Lean lamb shoulder 2 Pound
  Pork shoulder 1 Pound
  Flour 6 Tablespoon
  Pepper 1⁄4 Teaspoon
  Cooking oil 1⁄4 Cup (4 tbs)
  Chopped onion 2 Cup (32 tbs)
  Canned tomato sauce 7 1⁄2 Ounce
  Garlic 1 Clove (5 gm)
Directions

Look over and wash beans and soak them in cold water overnight.
Put beans and soaking water in large kettle.
Add boiling water, salt pork, 1 tsp. salt, 1 chopped onion, parsley, cloves, thyme and bay leaf.
Bring to boil, cover and simmer 20 minutes.
Add salami, cover and cook until beans are tender, about 30 minutes.
Heat oven to 325 degrees.
Cut excess fat from lamb and pork.
Roll cubes in mixture of flour, 1 tsp. salt and 1/4 tsp. pepper.
Heat oil in heavy saucepan that can go in the oven.
Add meat and brown lightly.
Add 2 cups chopped onions for last few minutes of browning and cook, stirring, until onions are transparent.
Add lamb bones, tomato sauce and garlic.
Cover and put in oven.
Bake 1 hour or until meat is tender.
Drain beans, saving liquid.
Discard lamb bones.
Layer beans and meat in 4-qt. casserole.
Combine bean liquid and gravy from meat and pour over all.
Bake 2 hours, uncovered.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry

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