Cassoulet

Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

  • 4 thick-cut bacon slices, sliced crosswise into (1/2-inch-thick) strips
  • 1 (3/4-pound) boneless leg of lamb, trimmed and cut into (1-inch) cubes
  • ¼ cup dry breadcrumbs
  • 4 (15-ounce) cans organic Great Northern beans, drained
  • 3 garlic cloves, minced
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces cooked spicy Italian sausage, diagonally sliced
  • + 7 more ingredients
    • ¼ cup salt
    • ¼ cup no-salt-added tomato puree
    • 1 ½ cups chopped onion
    • 1 ½ tablespoons canola oil
    • 2 cups water
    • 2 cups fat-free, less-sodium chicken broth
    • 6 (8-ounce) duck leg quarters

1. Rub salt evenly over duck; cover and refrigerate 30 minutes. 2. Heat oil in a large Dutch oven over medium heat. Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high. Add lamb to drippings i...

View full recipe at My Recipes

Comments

Variations on Cassoulet

  • Cassoulet
    • 3 to 4 duck confit legs
    • 2 cloves garlic
    • 1/2 lb. pork rind
    • 1/4 cup duck fat or olive oil
    • 1/2 rib celery, halved
    • Bean stew
    • Lamb stew
    • +21 other ingredients
  • Cassoulet
    • 1 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
    • 1 1/2 cups coarse fresh bread crumbs (from a baguette)
    • +23 other ingredients
  • Cassoulet
    • 3 tablespoons garlic
    • 1/2 teaspoon black pepper
    • 2 cups coarse fresh bread crumbs (preferably from a baguette)
    • 3 fresh thyme sprigs
    • +18 other ingredients
  • Cassoulet
    • 1 cup eeks
    • 1 1/2 pound boneless pork loin
    • 1 1/2 pound boneless lamb shoulder or leg
    • Freshly ground black pepper
    • 1/3 cup dry white wine
    • +17 other ingredients


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