Picnic Cassoulet Recipe
Ingredients
| Bacon Slices | 4 , diced | |
| 2 pounds boneless lean lamb shoulder, cut in 1-inch cubes | ||
| Onion | 1 Large, chopped | |
| 1/4 pound salami, cut in 1/4-inch cubes | ||
| White kidney beans | 2 Can (10oz) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
Directions
Saute bacon until crisp in a large frying pan; remove with a slotted spoon and place in a 10-cup deep baking dish.
Brown lamb slowly, about half at a time, in bacon drippings; drain all drippings from pan.
Return all meat to pan; cover.
Cook slowly for 15 minutes.
Remove with a slotted spoon and place in baking dish with bacon.
Saute onion until soft in same frying pan; stir in salami and saute for about 2 minutes.
Stir in beans and liquid, tomatoes, salt, pepper, and bay leaf; heat to boiling.
Stir into meat mixture; cover.
Bake in hot oven (400°) for 30 minutes; uncover.
Bake for 30 minutes longer, or until lamb is tender.
Remove bay leaf.
Brown lamb slowly, about half at a time, in bacon drippings; drain all drippings from pan.
Return all meat to pan; cover.
Cook slowly for 15 minutes.
Remove with a slotted spoon and place in baking dish with bacon.
Saute onion until soft in same frying pan; stir in salami and saute for about 2 minutes.
Stir in beans and liquid, tomatoes, salt, pepper, and bay leaf; heat to boiling.
Stir into meat mixture; cover.
Bake in hot oven (400°) for 30 minutes; uncover.
Bake for 30 minutes longer, or until lamb is tender.
Remove bay leaf.
Chef
