Meat and bean casserole (cassoulet)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried pea beans |
| Water | ||
| 1 | pounds | Lean pork, diced |
| 1 | pounds | Lamb,diced |
| ½ | cup | Butter |
| 6 | tablespoons | Flour |
| 3 | cups | Consomme |
| 1 | can | (6oz) tomato paste |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | pounds | Cervelat sausage,sliced (I used Kielbasa or spanish sausage or sage) |
| ¼ | pounds | Fresh pork sausage, sliced |
Directions
from: The wonderful world of cooking.
Soak Bean in water to cover for 8 hours or overnight. Cook until tender, about 2 hours. Reserve. Brown lamb and pork in butter. remove and reserve.
Blend flour into drippings. Add consomme. Cook, stirring, until thickened.
Add tomato paste, seasonings, pork and lamb. Cover. Simmer for 2½ hours.
Add beans and sausages. Simmer , covered, for 1 hour. serves 6.
Posted to Recipe Archive - 08 Sep 96 submitted by: LeiG@...
Related recipes
- Baked bean cassoulet
- Bean cassoulet
- Black bean \"cassoulet\" soup
- Cassoulet
- Cassoulet (bean and chicken stew)
- Cassoulet ii
- Cassoulet-mom's
- Chicken cassoulet
- Classic cassoulet
- Country cassoulet
- County cassoulet
- Easy cassoulet
- Four beans and a pea cassoulet
- Meat casserole
- Meatball cassoulet
- Quick cassoulet
- Three bean cassoulet
- Vegetarian cassoulet
- White bean meat casserole
- White bean-and-sage cassoulet