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Cook'n with Betty Crocker 
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French Bean Pot Cassoulet |
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Serves: 8 Print this Recipe3 cups northern beans dried, soaked overnight and drained 2 teaspoons salt 1 teaspoon thyme dried, crushed 1 bay leaf 4 dashes hot pepper sauce 1/2 pound polish sausages or garlic sausage 1/2 pound salt pork sliced 2 pounds lamb shoulder cut into 1-inch cubes 2 onions large, chopped 3 cloves garlic minced Salt and freshly ground pepper to taste 2 cups chicken broth 1/4 cup tomato paste 2 chicken breasts whole, boned 1 tablespoon butter or margarine To assemble: 3 tablespoons parsley minced fresh 1 1/2 cups bread crumbs soft 1/3 cup butter real, melted Bring beans to boil in fresh water to cover; simmer for 2 minutes. Set aside for 1 hour. Drain and cover with fresh water; bring to boil. Add salt, thyme, bay leaf, hot pepper sauce, and whole Polish or garlic sausage, which has been pricked with fork 3 or 4 times. Bring to boil, reduce heat, cover, and simmer for 30 minutes. Remove sausage; set aside. Continue to simmer beans for 1 hour, covered, or until beans are tender but not mushy. Add more water if necessary to keep beans barely immersed while cooking. In small saucepan, blanch salt pork in boiling water for 5 minutes; drain. In large skillet, lightly brown salt pork; remove and set aside. Add lamb to skillet and lightly brown; remove and set aside. Pour off all but 2 tablespoons fat from skillet; add onions and garlic and sauté, stirring, until light brown. Sprinkle lightly with salt and pepper. Add chicken broth, tomato paste, and bring to boil; return pork and lamb to skillet and simmer gently, covered, for 1 hour. Cut chicken breasts into diagonal slices about 1-inch thick; sauté in 1 tablespoon butter or margarine until meat loses pink color; sprinkle lightly with salt and pepper and set aside. Drain beans and reserve juice; set aside. Skin and slice sausage 1-inch thick and set aside. Grease 6-quart Dutch oven and layer a third of the beans, half of the sausage, half of the lamb mixture, a third of the beans, remainder of the sausage and lamb, all of the chicken, and top with remainder of the beans. Add reserved bean juice to just cover contents of Dutch oven; bring to simmer on top of stove. Mix parsley, bread crumbs, and 1/3 cup melted butter; sprinkle over top of beans. Bake, uncovered, in preheated 400° F oven for 30 to 40 minutes or until lightly browned on top. Serve immediately. French Bean Pot Cassoulet comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
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