Beans with Lamb, Pork, and Sausage Recipe
Ingredients
| Great northern beans | 1 pound | |
| Water | 6 Cup (16 tbs) | |
| Medium onions - 2, chopped | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Whole Cloves | 3 | |
| Butter | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Boned lamb (shoulder or leg)- 1 pound, cut into 2-inch chunks | ||
| Pork - 1/2 pound, cut into 1 1/2-inch chunks | ||
| Celery - 1 stalk, thinly sliced | ||
| Carrot | 1 | |
| Green onions | 2 | |
| Polish sausage - 1/2 pound, thinly sliced | ||
| Red wine | 1 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Parsley | 3 Tablespoon, chopped | |
| Cayenne pepper | 1 Dash | |
| Beef bouillon - 1 to 2 cups | ||
| Packaged bread crumbs - 2 tablespoons | ||
Directions
GETTING READY
1. Preheat oven moderate to 375 °F
2. Wash beans.
MAKING
3. In a pan add beans with 6 cups water.
4. Bring to boil and cook for 2 minutes.
5. Take off from heat and keep covered for 1 hour.
6. Add onions, salt, pepper, bay leaf, and cloves to beans.
7. Cook covered for 1 hour.
8. Drain beans and reserve the liquid.
9. In a frying pan heat 1 tablespoon butter and oil. Add lamb and pork. Fry until brown.
10. Stir in celery, carrot, onions, and sausage.
11. Pour wine over it and simmer for 40 minutes.
12. Mix tomato paste, garlic, and parsley.
13. Season with cayenne.
14. Stir and simmer for 5 minutes.
15. Add beans and mix thoroughly.
16. Grease an ovenproof casserole and spoon cassoulet into it.
17. Pour bean liquid or bouillon to the brim.
18. Sprinkle bread crumbs over it and dot with 1 tablespoon butter.
19. Bake in oven for 1 hour.
SERVING
20. Serve with chunks of French bread and red wine.
1. Preheat oven moderate to 375 °F
2. Wash beans.
MAKING
3. In a pan add beans with 6 cups water.
4. Bring to boil and cook for 2 minutes.
5. Take off from heat and keep covered for 1 hour.
6. Add onions, salt, pepper, bay leaf, and cloves to beans.
7. Cook covered for 1 hour.
8. Drain beans and reserve the liquid.
9. In a frying pan heat 1 tablespoon butter and oil. Add lamb and pork. Fry until brown.
10. Stir in celery, carrot, onions, and sausage.
11. Pour wine over it and simmer for 40 minutes.
12. Mix tomato paste, garlic, and parsley.
13. Season with cayenne.
14. Stir and simmer for 5 minutes.
15. Add beans and mix thoroughly.
16. Grease an ovenproof casserole and spoon cassoulet into it.
17. Pour bean liquid or bouillon to the brim.
18. Sprinkle bread crumbs over it and dot with 1 tablespoon butter.
19. Bake in oven for 1 hour.
SERVING
20. Serve with chunks of French bread and red wine.
Chef
