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Country Cassoulet

This bean stew goes great with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. – Suzanne McKinley, Lyons, Georgia

8-10 ServingsPrep: 20 min. + standing Cook: 5 hours

Ingredients

1 pound (2 cups) dried great northern beans
2 fresh garlic sausage links
3 bacon strips, diced
1-1/2 pounds boneless pork, cut into 1-inch cubes
1 pound boneless lamb, cut into 1-inch cubes
1-1/2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried thyme
4 whole cloves
2 bay leaves
2-1/2 cups chicken broth
1 can (8 ounces) tomato sauce

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven;
add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until
beans are softened. Drain and rinse beans, discarding liquid.
In a large skillet over medium-high heat, brown sausage; remove with
a slotted spoon to a 5-qt. slow cooker. Add bacon to skillet; cook
until crisp. Remove with a slotted spoon to slow cooker.
In bacon drippings, cook pork and lamb until browned on all sides.
Remove pork and lamb with a slotted spoon to slow cooker. Stir in

2 of 2

Country Cassoulet (continued)

Directions (continued)

beans and remaining ingredients.
Cover and cook on high for 2 hours. Reduce heat to low and cook 3-4
hours longer. Discard cloves and bay leaves. Remove sausage and
slice into 1/4-in. pieces; return to slow cooker and stir gently.
Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 375 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 950 mg sodium, 32 g carbohydrate, 10 g fiber, 35 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.