We love this recipe, but made a few changes: we add a whole bag of beans, more turkey kielbasa and lamb, 1 tsp rosemary, all broth - no water and probably double the amount of brandy! The rosemary is the best addition! Also, when we add the cheese/bread crumbs, we broil it, it really does not need to cook longer.
Lamb and Sausage Cassoulet
Photo: Johnny Autry; Styling: Leigh Ann Ross
More From Cooking Light
Total: 3 Hours, 31 Minutes
Amount per serving
- Calories: 501
- Fat: 17.9g
- Saturated fat: 6.9g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 2g
- Protein: 32.3g
- Carbohydrate: 50.1g
- Fiber: 15.5g
- Cholesterol: 56mg
- Iron: 5.6mg
- Sodium: 759mg
- Calcium: 259mg
- 1 cup dried Great Northern beans
- 3 cups boiling water
- 2 teaspoons olive oil
- 8 ounces boneless leg of lamb, trimmed and cut into bite-sized pieces
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 4 ounces turkey kielbasa, chopped
- 1 slice bacon, chopped
- 1 1/2 cups coarsely chopped onion
- 1 cup coarsely chopped carrot (about 2 medium)
- 1/2 cup coarsely chopped celery
- 6 garlic cloves, smashed
- 1 tablespoon no-salt-added tomato paste
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups water
- 2 tablespoons brandy
- 1 (2-ounce) piece French bread baguette
- 1/4 cup (1 ounce) grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1. Preheat oven to 350°.
- 2. Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside.
- 3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt. Add lamb to pan; sauté 5 minutes, turning to brown on all sides. Add lamb to beans.
- 4. Return pan to medium-high heat. Add sausage and bacon to pan; sauté 2 minutes, stirring occasionally. Add onion and next 3 ingredients (through garlic) to pan; sauté 3 minutes, stirring frequently. Add onion mixture to bean mixture. Add tomato paste to pan; sauté 30 seconds, stirring constantly. Stir in broth, 1 1/2 cups water, and brandy; bring to a boil, scraping pan to loosen browned bits. Stir bean mixture into broth mixture. Cover and bake at 350° for 1 hour. Uncover; bake 1 hour, uncovered.
- 5. Tear bread into small pieces. Combine torn bread and grated cheese in a food processor; process until coarse crumbs measure 2 cups. Sprinkle bread crumb mixture evenly over bean mixture. Bake an additional 30 minutes or until topping is golden brown and beans are tender. Sprinkle mixture with chopped fresh parsley.
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