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home > recipes > beans / grains > cassoulet 2
MEAT AND BEAN CASSEROLE( Cassoulet) France from: The wonderful world of cooking. 1 pound dried pea beans water 1 pound lean pork, diced 1 pound lamb,diced 1/2 cup butter 6 tablespoons flour 3 cups consomme 1 can (6oz) tomato paste 1 tablespoon salt 1/2 teaspoon black pepper 1/4 pound cervelat sausage,sliced (I used Kielbasa or spanish sausage or sage) 1/4 pound fresh pork sausage, sliced 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 2 1/2 hours. Add beans and sausages. Simmer , covered, for 1 hour. serves 6. Probably my favorite way to cook lamb Lei, Bronx, NY USA

Cassoulet 2


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keyword: cassoulet
ethnicity: french
recipes for beans-grains
recipes by LeiG
Email Address:
(posted January 13, 1999)

MEAT AND BEAN
CASSEROLE( Cassoulet) France
from: The wonderful world of cooking.

1 pound dried
pea beans
water
1 pound
lean pork, diced
1 pound
lamb,diced
1/2 cup
butter
6 tablespoons
flour
3 cups consomme
1 can (6oz)
tomato paste
1 tablespoon
salt
1/2 teaspoon black pepper
1/4 pound
cervelat sausage,sliced (I used Kielbasa or spanish sausage or
sage)
1/4 pound fresh
pork sausage, sliced

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 2 1/2 hours.
Add
beans and sausages. Simmer , covered, for 1 hour.
serves 6.

Probably my favorite way to cook
lamb
Lei,
Bronx, NY
USA



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