Lamb And Sausage Cassoulet Recipe

Name: Lamb And Sausage Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried Great Northern beans; 3 cups boiling water; 2 teaspoons olive oil; 8 ounces boneless leg of lamb, trimmed and cut into bite-sized pieces; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 4 ounces turkey kielbasa, chopped; 1 slice bacon, chopped; 1 1/2 cups coarsely chopped onion; 1 cup coarsely chopped carrot (about 2 medium); 1/2 cup coarsely chopped celery; 6 garlic cloves, smashed; 1 tablespoon no-salt-added tomato paste; 2 1/2 cups fat-free, lower-sodium chicken broth; 1 1/2 cups water; 2 tablespoons brandy; 1 (2-ounce) piece French bread baguette; 1/4 cup (1 ounce) grated Parmesan cheese; 3 tablespoons chopped fresh parsley

Servings: persons

1 cup dried Great Northern beans
3 cups boiling water
2 teaspoons olive oil
8 ounces boneless leg of lamb, trimmed and cut into bite-sized pieces
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 ounces turkey kielbasa, chopped
1 slice bacon, chopped
1 1/2 cups coarsely chopped onion
1 cup coarsely chopped carrot (about 2 medium)
1/2 cup coarsely chopped celery
6 garlic cloves, smashed
1 tablespoon no-salt-added tomato paste
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups water
2 tablespoons brandy
1 (2-ounce) piece French bread baguette
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons chopped fresh parsley

1
Preheat oven to 350u00b0.
2
Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside.
3
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt. Add lamb to pan; saute 5 minutes, turning to brown on all sides. Add lamb to beans.
4
Return pan to medium-high heat. Add sausage and bacon to pan; saute 2 minutes, stirring occasionally. Add onion and next 3 ingredients (through garlic) to pan; saute 3 minutes, stirring frequently. Add onion mixture to bean mixture. Add tomato paste to pan; saute 30 seconds, stirring constantly. Stir in broth, 1 1/2 cups water, and brandy; bring to a boil, scraping pan to loosen browned bits. Stir bean mixture into broth mixture. Cover and bake at 350u00b0 for 1 hour. Uncover; bake 1 hour, uncovered.
5
Tear bread into small pieces. Combine torn bread and grated cheese in a food processor; process until coarse crumbs measure 2 cups. Sprinkle bread crumb mixture evenly over bean mixture. Bake an additional 30 minutes or until topping is golden brown and beans are tender. Sprinkle mixture with chopped fresh parsley.

2519

kcal

Calories

208

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 cup dried Great Northern beans, 3 cups boiling water, 2 teaspoons olive oil, 8 ounces boneless leg of lamb, trimmed and cut into bite-sized pieces, and more.

Yes, Lamb And Sausage Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Sausage Cassoulet

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