Casserole of Lamb and Beans (Cassoulet)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
400 g/14 oz dried haricot beans 900 g/2 lb boneless lamb, cubed 115 g/4 oz steaky bacon pieces or slices
1 tablespoon oil 2 large onions, chopped 3 cloves garlic, crushed
2 tablespoons tomato puree 400 g/14 oz can chopped tomatoes bouquet garni (2 sprigs each thyme, marjoram, parsley; 1 celery stalk with leaves and 1 bay leaf, tied together)
2 teaspoons salt freshly ground black pepper chopped parsley, to garnish



1 Wash the beans well; place in a large bowl and add three times their volume of cold water. Soak overnight in a cool place. Drain, place in a saucepan and cover with cold water. Bring to the boil, cover and simmer gently for 1 hour. Drain, reserving 450 ml/16 fl oz of the liquid.
2 Preheat the oven to 180 C/350 F/gas mark 4.
3 Cook the bacon in a frying pan until the fat melts and the bacon browns. Remove the bacon to a deep casserole, leaving the fat in the pan. Add the oil to the pan and brown the meat. Remove to the casserole. Add the onion and garlic to the pan and cook gently for about 10 minutes, until the onion is soft. Transfer to the casserole with the tomato puree, tomatoes, reserved bean liquid, bouquet garni, salt and pepper to taste. Stir in the beans. Cover tightly and bake for about 2 hours, until the meat is tender, stirring every 30 minutes. Discard the bouquet garni, sprinkle with parsley and serve straight from the dish.

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