Mike Roy's Crock Cookery/Mike Roy 1975

Cassoulet
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 18 to 24 hours


INGREDIENTS:
1 pound northern or dry white beans 6 cups water 1 pound lamb, cut in one-inch cubes
1/4 pound salt pork, cut in 1/2-inch cubes 1 onion, chopped 1 clove garlic, chopped
1/4 cup dry white wine 1/4 cup water 1 teaspoon salt
1/4 teaspoon pepper 1/2 teaspoon thyme 1 bay leaf
1/2 pound smoked sausage or Polish sausage Parmesan cheese or breadcrumbs



1 Soak beans overnight, or at least 6 hours. Drain beans and place them in crock cooker with water. Cover and cook at low heat for 6 hours, or on high heat for 2 to 3 hours, or until beans are tender but not mushy. Drain beans, reserving the liquid. In a large skillet, saute salt pork until fat coats the bottom of the pan. Add lamb, and stir until browned on all sides. Stir in onion and garlic, and cook until they brown. Remove from heat, and stir in all ingredients except sausage. Into the crock cooker, spoon a layer of beans, then a layer of meat and seasonings, repeating serveral times and ending with a bean layer. Pour about 1/2 cup of the reserved bean liquid over the mixture. Cover and cook at low heat for 10 to 12 hours, or overnight. An hour before serving, cut sausage into 1/2-inch slices and stir them gently into the beans. Cover and finish cooking. If beans seem dry, stir in a little more of the bean liquid. At serving time, sprinkle the top of the beans with breadcrumbs or a little Parmesan cheese. Serve in bowls with lots of crusty French bread.

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