Serves: 8
Total Calories: 725
1. 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.
2. 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 until meat loses pink color sprinkle lightly with salt and pepper and set aside.
3. 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, pork rinds, 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.
This French Bean Pot Cassoulet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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