1 1/2 cups dried haricot or navy beans
750 g (1 1/2 lb) boneless lamb
125 g (4 oz) streaky bacon pieces
1 tablespoon butter or oil
2 onions, chopped
2 garlic cloves, crushed
1 1/2 cups chopped, peeled tomatoes
2 cups stock
bouquet garni
salt
freshly ground black pepper
750 g (1 1/2 lb) boneless lamb
125 g (4 oz) streaky bacon pieces
1 tablespoon butter or oil
2 onions, chopped
2 garlic cloves, crushed
1 1/2 cups chopped, peeled tomatoes
2 cups stock
bouquet garni
salt
freshly ground black pepper
method
1. Wash beans well, place in saucepan and cover well with cold water. Cook gently for 2 hours.
2. Cut lamb into cubes.
3. Place bacon in a heated pan and cook until fat renders and bacon browns.
4. Remove bacon to a deep casserole dish, leaving fat in pan. Add butter or oil and brown meat.
5. Remove to casserole when browned. Add onion and garlic to pan and saute until onion is soft.
6. Add tomatoes, stock, bouquet garni and salt and pepper to taste.
7. Stir in cooked, drained beans (they should be slightly undercooked).
8. Cover with a well-fitting lid and cook in a 160-170°C (325-350°F) moderately slow oven for 2 1/2 hours.
9. Stir cassoulet every half hour during cooking.
10. Remove bouquet garni and serve from casserole at table.
11. Accompany with a tossed green salad.
2. Cut lamb into cubes.
3. Place bacon in a heated pan and cook until fat renders and bacon browns.
4. Remove bacon to a deep casserole dish, leaving fat in pan. Add butter or oil and brown meat.
5. Remove to casserole when browned. Add onion and garlic to pan and saute until onion is soft.
6. Add tomatoes, stock, bouquet garni and salt and pepper to taste.
7. Stir in cooked, drained beans (they should be slightly undercooked).
8. Cover with a well-fitting lid and cook in a 160-170°C (325-350°F) moderately slow oven for 2 1/2 hours.
9. Stir cassoulet every half hour during cooking.
10. Remove bouquet garni and serve from casserole at table.
11. Accompany with a tossed green salad.
serving amount
serves: 6
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