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Country Cassoulet

TOTAL TIME: Prep: 40 min. + soaking Cook: 6 hours YIELD: 10 servings.
This bean stew is fantastic 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

Ingredients

  • 1 pound dried great northern beans
  • 2 uncooked garlic-flavored pork 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

  • 1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  • 2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  • 3. In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker.
  • 4. In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients.
  • 5. Cover and cook on low until beans are tender, 6-8 hours. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.

Nutrition Facts

1 cup: 375 calories, 12g fat (4g saturated fat), 74mg cholesterol, 950mg sodium, 32g carbohydrate (5g sugars, 10g fiber), 35g protein.

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