Cassoulet

Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

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

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
    • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
    • 2 cloves garlic
    • +26 other ingredients
  • Cassoulet
    • cheesecloth
    • 2 fresh parsley
    • kitchen string
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil
    • 2 tablespoons fresh flat-leaf parsley
    • +19 other ingredients
  • Cassoulet
    • 2 cups coarse fresh bread crumbs (preferably from a baguette)
    • 1 Turkish or 1/2 California bay leaf
    • 1 8-inch square of cheesecloth
    • 2 cups onion
    • +18 other ingredients
  • Cassoulet
    • 1 teaspoon garlic
    • 1 cup parsnips
    • 1 cup eeks
    • 6 cups beef broth
    • 12 cups chicken broth
    • 2 tablespoon fresh flat-leaf parsley
    • 1 cup carrots
    • +15 other ingredients


Best Wine Deals

See More Deals

Community Activity






Snooth Media Network