A cassoulet is a hearty bean dish native to south-western France. Traditionally, it contains several kinds of meat, including lamb, duck, or sausage, but this simplified version uses only boned lamb and vegetables.
- 8 ounces dried Great Northern (white haricot) or cannellini beans
- 32 ounces water
- 1 1/2 pounds boned lamb, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 12 ounces chicken or beef stock
- 2 bay leaves
- 2 sprigs parsley
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried marjoram, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces sliced peeled carrots (2 medium)
- 1 pound canned diced tomatoes, with juice
- 4 ounces dry white wine
Rinse the beans and place in a large saucepan with water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit the simmering. Soak the beans in 32 ounces water in a bowl for 6-8 hours or overnight.) Drain the beans and rinse.
In a 4-quart saucepan, heat the oil and brown half the lamb; remove from pan. Brown the remaining lamb with the onion and garlic. Drain off the fat. Stir in the beans, reserved lamb, stock, bay leaves, parsley, basil, marjoram, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
Add the carrots; cook for about 30 minutes, or till the lamb and beans are tender, adding water to pan, if necessary, to keep the beans moist, and stirring occasionally. Remove the bay leaves and parsley. Stir in the tomatoes and wine; simmer, covered, for 15 minutes more. To serve, ladle into shallow bowls.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
387 calories; 12g total fat; 75mg cholesterol; 440mg sodium; 32g carbohydrates; 10g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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