Picnic Cassoulet Recipe
Are you looking for a lip smacking Picnic Cassoulet recipe? Try it and feel free to pitch in suggested improvements or variations.
Ingredients
4 slices bacon, diced
2 pounds boneless lean lamb shoulder, cut in 1-inch cubes
1 large onion, chopped (1 cup)
1/4 pound salami, cut in 1/4-inch cubes
2 cans (about 1 pound each) white kidney beans
1 can (about 1 pound) stewed tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
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.
