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Cassoulet

Cassoulet

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This rustic and hearty dish tastes even better when it's made ahead.  Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!

serves 8 people

Ingredients

cost per recipe: $13.64

The price is determined by the national average.

  • 4

    slices thick-sliced bacon, diced (about 4 ounces)

  • 1

    pound boneless leg of lamb, cut into 1-inch pieces

  • 1

    pound boneless pork loin, cut into 1-inch pieces

  • 1/2

    pound kielbasa, cut into diagonal slices

  • 1

    lemon

  • 1/4

    cup chopped fresh parsley

  • 4

    cloves garlic, minced

  • 1

    teaspoon dried thyme, crushed

  • 2

    cans (about 15 ounces each ) great northern beans, rinsed and drained

  • 2

    bay leaf

  • 1

    can (14 1/2 ounces) Campbell’s® Beef Gravy

  • 1

    cup Swanson® Beef Broth or Swanson® Beef Stock

  • 2

    tablespoons tomato paste

  • 1/2

    cup plain dry bread crumbs

view nutrition info

How to Make It

Step 1

Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.

Step 2

Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.

Step 3

Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.

Step 4

Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.

Step 5

Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.

Step 6

Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.

Recipe Tips

  • Time-Saving: To save prep time, ask your butcher to cut the lamb and pork into 1-inch pieces.
  • Make-Ahead: Cassoulet is best when prepared and fully-cooked a day in advance, then reheated. To make ahead,  bake the cassoulet as directed above. Let cool for 2 hours.  Cover and refrigerate for 8 hours or overnight. To reheat, bake at 300°F. for 1 hour or until the cassoulet is heated through. You can add some additional Swanson® Beef Broth before reheating to keep the beans from drying out.
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Made With
 Campbell’s® Beef Gravy

Campbell’s® Beef Gravy

BUY NOW
 Swanson® Beef Broth

Swanson® Beef Broth

BUY NOW
Swanson® Beef Stock

Swanson® Beef Stock

BUY NOW

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