Cassoulet

submitted by LeiG

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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