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Cassoulet (VRP 095)

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Cassoulet Recipe

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Yield: Serves 8-10



  • 1½ cups navy beans, soaked overnight in water to cover
  • 1 large piece salt pork
  • 2 lbs. lamb (preferable breast but can use lamb shanks or combination of shanks, lamb stew meat, etc.)
  • 1 onion, cut in half and stuck with 5 or 6 cloves
  • 2 carrots, scraped, cut in chunks
  • 1 stalk celery
  • 1 tsp. thyme
  • 1 bay leaf
  • Large piece of sausage


  1. Cook beans and salt pork in soaking water 1½ hours.
  2. In skillet, brown lamb, vegetables and salt pork that was cooked with beans.
  3. Add to bean pot, stir in seasonings and salt and pepper to taste.
  4. Place sausage on top.
  5. Bake in 225° F. oven for 2 hours, adding water as needed.


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