This rustic and hearty dish tastes even better when it's made ahead. Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!
cost per recipe: $13.64
The price is determined by the national average.
slices thick-sliced bacon, diced (about 4 ounces)
pound boneless leg of lamb, cut into 1-inch pieces
pound boneless pork loin, cut into 1-inch pieces
pound kielbasa, cut into diagonal slices
cup chopped fresh parsley
cloves garlic, minced
teaspoon dried thyme, crushed
cans (about 15 ounces each ) great northern beans, rinsed and drained
can (14 1/2 ounces) Campbell’s® Beef Gravy
cup Swanson® Beef Broth or Swanson® Beef Stock
tablespoons tomato paste
cup plain dry bread crumbs
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.
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.
Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.
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.
Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.
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.