Cassoulet for 10

Cassoulet for 10

Cassoulet for 10

45 minutes

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Ingredients
  • 2 cups soft bread crumbs
  • 1 1/2 cups diced carrots
  • 3 cups chicken broth
  • 2 legs duck confit
  • 3 cloves cloves garlic, pressed
  • 1 teaspoon fresh ground pepper
  • 4 cups lamb cubes
  • 2 medium onions, finely chopped
  • 2 tablespoons chopped parsley
  • 1 sprig of rosemary
  • Salt to taste
  • 1/2 cup diced salt pork
  • 1 pound (450 g) ripe tomatoes
  • 1 pound dried white beans
Instructions

Rinse beans.

Add water to cover. Bring to boil. Boil 2 minutes.

Remove from heat, cover and let stand 1 hour.

Add salt, bring to boil again and simmer 1-1/2 hours until tender.Fry salt pork over low heat until golden.

Add lamb cubes and brown.

Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth.

Add duck confit. Bring to a boil, then simmer 30 minutes.

Drain beans.

Place in oven proof pot or deep pan.

Pour meat and broth over beans.

Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden.

Serves 10.

Details
  • Serving Size:   10
  • Dairy-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner

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