Campground Cassoulet Recipe


Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Bacon slices4 , diced
 Lean boneless lamb shoulder2 Pound, cut into 1 inch cubes
 Onion1 Large, chopped to make 1 cup
 Sweet italian sausage1 , sliced 1/4 inch thick
 Canned white kidney beans2 Pound (2 Cans, 1 Pound Each)
 Canned stewed tomatoes1 Pound (1 Can)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1

Nutrition Facts

Serving size

Calories 432 Calories from Fat 231

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 84.5 mg

Sodium 908.9 mg37.9%

Total Carbohydrates 27 g9.1%

Dietary Fiber 6.4 g25.7%

Sugars 9.7 g

Protein 28 g55.8%

Vitamin A 2.1% Vitamin C 18.1%

Calcium 11.7% Iron 20.2%

*Based on a 2000 Calorie diet


1. In a large frying pan, cook the bacon until crisp, transfer it in ten cup flameproof beat pot
2. In the bacon drippings, brown the lamb slowly and drain away excess fat; add the meat back to the pan, cover and cook for fifteen minutes gradually, add to the bean pot with bacon
3. In the same frying pan or skillet, saute onions till soft, add in sausage and saute for five minutes; add beans and the liquid, tomatoes, salt, pepper, bay leaf and heat till it boils; add to the meat mixture
4. Bake for half an hour at 400° with the lid on and for another hafl an hour without the lid; remove the bay leaf

5. Serve as appropriate