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Country Cassoulet

1 Pound (2 Cups) Dry Great Northern Beans
2 Fresh Garlic Sausage Links
3 Strips Bacon -- diced
1 1/2 Pounds Boneless Pork -- cut into 1" cubes
1 Pound Boneless Lamb -- cut into 1" cubes
1 1/2 Cups Chopped Onion
3 Cloves Garlic -- minced
2 Teaspoons Salt
1 teaspoon Dried Thyme
4 Whole Cloves
2 Bay Leaves
2 1/2 Cups Chicken Broth
1 can (8 Oz. ) Tomato Sauce

Place beans and enough water to cover in a Dutch oven or soup kettle. Bring to a boil; boil for 2 minutes. Remove from the heat and let stand for 1 hour. Drain beans and discard liquid. In a large skillet over medium-high heat, brown sausage; remove with a slotted spoon to slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker. In bacon drippings, cook pork and lamb until browned on all sides. Remove pork and lamb with a slotted spoon to slow cooker. Stir in beans and remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 3-4 hours longer. Remove cloves and bay leaves. Remove sausage and slice into 1/4 inch pieces; return to slow cooker and stir gently. Yield 8-10 servings.

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