Picnic Cassoulet Recipe


MethodInterest Group


 Bacon slices4 , diced
 Boneless lean lamb shoulder2 Pound, cut in 1 inch cubes
 Onion1 Large, chopped to make 1 cup
 Salami1⁄4 Pound, cut into 1/4 inch cubes
 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 293 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 83.9 mg

Sodium 938 mg39.1%

Total Carbohydrates 22 g7.5%

Dietary Fiber 6 g24%

Sugars 3.7 g

Protein 31 g62.2%

Vitamin A 2.1% Vitamin C 12.4%

Calcium 8.6% Iron 18.2%

*Based on a 2000 Calorie diet


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.