Ham Cassoulet Recipe


Health IndexAverageCuisine
CourseInterest Group


 Ham hocks1 Pound
 White pea beans1 Pound
 Beef consomm5 1⁄4 Ounce (More If Necessary)
 Tomato juice1 Cup (16 tbs)
 Onions2 Large, each stuck with 4 cloves
 Whole garlic4 Clove (20 gm), peeled
 Bay leaves2
 Dried thyme1 Teaspoon
 Boneless lamb/Boneless chicken1 Pound, cubed
 Spanish sausages4 (Hot)
 Boneless pork1 Pound, cubed
 Bacon fat3 Tablespoon
 Freshly ground pepper To Taste
 Onions2 Large, chopped fine
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 7258 Calories from Fat 3646

% Daily Value*

Total Fat 406 g624.1%

Saturated Fat 157.9 g789.7%

Trans Fat 15.8 g

Cholesterol 1531.4 mg

Sodium 6538.6 mg272.4%

Total Carbohydrates 457 g152.4%

Dietary Fiber 136.4 g545.4%

Sugars 91.1 g

Protein 461 g922.7%

Vitamin A 66.2% Vitamin C 245.1%

Calcium 128.9% Iron 249.7%

*Based on a 2000 Calorie diet


Place the ham hocks, pea beans, consomme, tomato juice, whole onions, garlic, bay leaves, and thyme in a large saucepan.
Add enough water to cover by 1/2 inch and bring to a boil.
Turn the flame as low as possible, cover, and barely simmer for 5 hours; add more water if necessary.
When the 5 hours are about up, presoak a large clay pot, top and bottom, in water for 15 minutes.
In a frying pan, brown the lamb, sausage, and pork in the bacon fat.
Add salt and pepper to taste, then place in the presoaked pot.
In the same frying pan, brown the chopped onions in the meat drippings, then add to the meat in the pot, along with the ham hock bean mixture. (The combination should be soupy; you may have to add a small amount of consomme.)
Cover the pot and place in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 hour.