Cassoulet With Lamb and White Beans
I love a good cassoulet and it can be varied using different kinds of meats, poultry, and beans. Originally this dish originated in the South of France and was named after the traditional earthenware pot, a cassole that was used specifically for it. It’s a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin, and white haricot beans. But it has transformed itself by cooks worldwide to now even containing fish. I love the traditional version, but I also like this newer one.
2 Tblsp. olive oil
2 lbs. lamb stew meat or pieces (I bought some Cedar Springs Lamb Arm Chops and cut them into pieces and included the bone in the cooking)
2 yellow onions, chopped
8 cloves garlic, minced
2 C. vegetable broth (or you can use water if you prefer)
2/3 C. white wine or vermouth
4 C. small white cooked beans (I made mine earlier with a bay leaf and chopped bacon)
2 carrots cut into 1-inch pieces
1/2 Tsp. fresh rosemary
Several pepper corns
2 whole cloves
1 bay leaf
Heat oil in a heavy large pot over medium-high heat. Add lamb and brown well on all sides (about 5 minutes). Transfer to a dish and set aside. Add onions, garlic, and carrots to the pot and sauté until slightly browned (about 4 minutes). Add stock or water and wine and bring to a simmer. Add reserved lamb, beans, rosemary, bay leaf, cloves, and pepper corns. Cover and simmer gently about an hour until the meat is tender when pierced with a fork. Discard the bay leaf, cloves, and pepper corns. Season to taste with S&P. Spoon into 4 large bowls and serve with crusted bread. If you wish you can put some fresh bread crumbs on top of each oven proof bowl and bake in oven for 5 to 10 minutes.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.