Cassoulet

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

YIELD

8 servings

PREP

8 hrs

COOK

2 hrs

READY

10 hrs

Ingredients

1

POUND NAVY BEANS
white

1

SMALL DUCK
cut into 8 serving pieces *

½

POUND PORK STEW MEAT *

½

POUND LAMB STEW MEAT *

2

MEDIUM ONIONS
diced

¼

POUND BACON
cut into 3/4in cubes

2

TABLESPOONS GARLIC
minced

½

POUND HOT ITALIAN SAUSAGES *

4

CUPS WATER

1

X SALT
as desired *

Spices tied in cheesecloth

12

EACH BLACK PEPPERCORNS *

2

EACH THYME SPRIGS *

4

EACH BAY LEAVES *

1

EACH ROSEMARY LEAVES
1 sprig *

Directions

PLACE THE BEANS IN COLD WATER and soak overnight.

The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat.

This takes about 15 minutes total. Remove the duck and set aside.

Increase heat to high and add the pork. Brown well, remove from the pot and set aside.

Brown the lamb. Remove and set aside. Preheat oven to 300℉ (150℃)

Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot.

Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes.

Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb.

Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired.

Replace in the oven another hour. Remove herbs in cheesecloth.

When it’s time to serve dinner, place the casserole on the table.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 219g (7.7 oz)

Amount per Serving

Calories 155 36% of calories from fat

% Daily Value *

Total Fat 6g 10%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 16mg 5%

Sodium 588mg 25%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 14%

Sugars g

Protein 20g

Vitamin A 0% • Vitamin C 5%

Calcium 4% • Iron 8%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Good source of fiber