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Campground Cassoulet

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Ingredients
  Bacon slices 4 , diced
  Boneless lean lamb shoulder 2 Pound
  Onion 1 Large, chopped (1 Cup)
  Sweet italian sausage 1 , sliced 0.5-inch thick
  White kidney beans 2 Pound
  Canned stewed tomatoes 1 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
Directions

1 Cook bacon until crisp in a large frying pan; remove and place in a 10-cup flameproof bean pot or deep baking dish.
2 Brown lamb slowly, about half at a time, in bacon drippings; drain off all fat.
Return all meat to pan; cover.
Cook slowly for 15 minutes.
Remove with slotted spoon and place in bean pot with bacon.
3 Saute onion just until soft in same frying pan; stir in sausage and saute about 5 minutes.
Add beans and liquid, tomatoes, salt, pepper and bay leaf; heat to boiling.
Stir into meat mixture.
4 Bake, covered, in hot oven (400°) 30 minutes; uncover.
Bake for 30 minutes longer, or until lamb is tender.
Remove bay leaf.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Everyday
Servings: 
8

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