Our version of the classic French stew is made with boneless leg of lamb and turkey kielbasa. Let Lamb and Sausage Cassoulet cook slowly to allow the flavors to harmonize.
Cooking Light DECEMBER 2011
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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