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Country Cassoulet Recipe

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
TOTAL TIME: Prep: 20 min. + standing Cook: 5 hours YIELD:8-10 servings

Ingredients

  • 1 pound (2 cups) dried great northern beans
  • 2 Johnsonville® Smoked Sausage
  • 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

  • 1. 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.
  • 2. 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.
  • 3. 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 beans and remaining ingredients.
  • 4. 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.

Nutritional 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 Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.