French Cassoulet Clay Cooker Recipe

Name: French Cassoulet Clay Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small dried white bean, rinsed (250 mL); 4 cups cold water (1 L); 2 lbs boneless lamb shoulder, fat trimmed, cut into 1 inch cubes (900 g); 1 large onion, chopped; 1 medium carrot, pared, shredded; 2 garlic cloves, minced; 1/2 teaspoon dried thyme leaves; 1 (8 ounce) can tomato sauce (225 g); 1 bay leaf; 1 (1 lb) smoked ham hock (about 1 pound or 450 g); 1 lb Polish sausage (450 g) or 1 lb smoked sausage (450 g); 2 tablespoons butter (30 mL) or 2 tablespoons margarine (30 mL); 1 tablespoon salad oil; 1 1/2 cups french fresh breadcrumbs

Servings: persons

1 cup small dried white bean, rinsed (250 mL)
4 cups cold water (1 L)
2 lbs boneless lamb shoulder, fat trimmed, cut into 1 inch cubes (900 g)
1 large onion, chopped
1 medium carrot, pared, shredded
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1 (8 ounce) can tomato sauce (225 g)
1 bay leaf
1 (1 lb) smoked ham hock (about 1 pound or 450 g)
1 lb Polish sausage (450 g) or 1 lb smoked sausage (450 g)
2 tablespoons butter (30 mL) or 2 tablespoons margarine (30 mL)
1 tablespoon salad oil
1 1/2 cups french fresh breadcrumbs

1
Place beans in 4 cups water in deep bowl; let stand 8 hours or overnight. Or, heat beans and 4 cups water in 2 quart saucepan, to boiling, boil briskly 2 minutes. Remove from heat. Let stand covered 1 hour.
2
Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 to 20 minutes; drain.
3
Combine beans with liquid, lamb, onion, carrot, garlic and thyme in clay cooker. Stir in tomato sauce. Insert bay leaf and ham hock in center.
4
Place covered cooker in COLD oven. Set oven at 375u00b0F (190 C). Bake, stirring once or twice, until ham, lamb and beans are tender, about 3 hours.
5
Cut sausage into 1 1/2 inch pieces; pierce each piece with fork.
6
Heat butter and oil in frying pan; stir bread crumbs in oil mixture until well coated.
7
Remove ham hock from cooker. When cool enough to handle, discard bones and skin; cut meat into chunks. Return meat to cooker. Stir in sausage. Sprinkle evenly with bread crumbs.
8
Bake uncovered until sausage is hot and bread crumbs are crisp and brown, about 35 minutes.
9
Clay Cookery.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup small dried white bean, rinsed (250 mL), 4 cups cold water (1 L), 2 lbs boneless lamb shoulder, fat trimmed, cut into 1 inch cubes (900 g), 1 large onion, chopped, and more.

Yes, French Cassoulet Clay Cooker falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

French Cassoulet Clay Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions