Cassoulet
This rustic and hearty dish tastes even better when it's made ahead. Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!
Ingredients
4 slices thick-sliced bacon, diced (about 4 ounces)1 pound boneless leg of lamb, cut into 1-inch pieces1 pound boneless pork loin, cut into 1-inch pieces0.5 pound kielbasa, cut into diagonal slices1 lemon0.25 cup chopped fresh parsley4 cloves garlic, minced1 teaspoon dried thyme, crushed2 cans (about 15 ounces each ) great northern beans, rinsed and drained2 bay leaf1 can (14 1/2 ounces) Campbell’s® Beef Gravy1 cup Swanson® Beef Broth2 tablespoons tomato paste0.5 cup plain dry bread crumbs
Instructions
Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.
Cassoulet
This rustic and hearty dish tastes even better when it's made ahead. Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!
Directions
Print
Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.
Ingredients
4 slices thick-sliced bacon, diced (about 4 ounces)1 pound boneless leg of lamb, cut into 1-inch pieces1 pound boneless pork loin, cut into 1-inch pieces0.5 pound kielbasa, cut into diagonal slices1 lemon0.25 cup chopped fresh parsley4 cloves garlic, minced1 teaspoon dried thyme, crushed2 cans (about 15 ounces each ) great northern beans, rinsed and drained2 bay leaf1 can (14 1/2 ounces) Campbell’s® Beef Gravy1 cup Swanson® Beef Broth2 tablespoons tomato paste0.5 cup plain dry bread crumbs
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance ...
Beef & Rotini Skillet
You'll be rewarded with smiles when you ma...
Chicken Florentine Wrapped in Pastr...
A touch of Dijon-style mustard gives great...
Shrimp Fra Diavolo
We make it easy for you to recreate this c...