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1
Put lima beans, whole onion and pork hocks in a pot with 8 cups water.
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2
Cook 1 1/2 hours.
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3
Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes.
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4
Salt and pepper lightly.
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5
Pour off fat.
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6
Add chopped onion and garlic and scrape pieces from bottom of pan.
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7
Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil.
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8
Adjust salt and pepper.
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9
Remove pork hocks from beans and add to lamb mixture.
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10
Cover and simmer 1 1/2 hours.
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11
Cut kielbasa into 16 slices.
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12
Add 8 pieces to lamb mixture and reserve the rest.
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13
Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
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14
Remove pork hocks from pan and cut into small pieces, including skin.
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15
Add back to pan.
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16
Discard bones.
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17
Simmer 15 minutes
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18
Preheat broiler to high.
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19
Push bread through a strainer, or put in a food processor, to make crumbs.
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20
Transfer cassoulet to an oven-proof pot.
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21
Remove bay leaf.
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22
Top with bread crumbs and place remaining kielbasa over the top.
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23
Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes.
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24
Remove from oven, top with chopped parsley and serve.
