Recipe - Meat And Bean Casserole (Cassoulet)

1 pound Dried pea beans
Water
1 pound Lean pork, minced
1 pound Lamb, minced
One half cup Butter
6 tablespoon Flour
3 cup Consomme
1 cn (6oz) tomato paste
1 tablespoon Salt
One half teaspoon Black pepper
One fourth pound Cervelat sausage, cut or sliced up (I
used Kielbasa or spanish
sausage or sage)
One fourth pound Fresh pork sausage, cut or sliced up

from: The wonderful world of cooking.

Soak Bean in water to cover for 8 hours or overnight. Cook until tender,
about 2 hours. Reserve. Brown lamb and pork in butter. remove and reserve.
Blend flour into drippings. Add consomme. Cook, stirring, until thickened.
Add tomato paste, seasonings, pork and lamb. Cover. Simmer for 2 One half hours.
Add beans and sausages. Simmer , covered, for 1 hour. serves 6.

Posted to Recipe Archive 08 Sep 96

submitted by: LeiG@aol.com