Recipe - Quick Cassoulet

1 One half pound Pork shoulder
2 pound Lamb shoulder
2 tablespoon Canola oil
3 Onions; coarsely chopped
10 ounce Beef bouillon
Three fourths pound Polish sausage links
84 ounce Baked beans; 328 ounce cans

Trim and cut pork and lamb into 1" cubes. Freeze bones for soup. Brown meat
in hot oil. Add oion and stir fry until onion colors. Add bouillion and
cover. Braise on top heat or in oven at 350 degrees for 1 hour. Add
sausage, cut in thick pieces, add a little boiling water and cover. Add a
little boiling water occasionally if necessary. Continue braising for 30
mins. When meats are tender, remove from heat and stir in beans. Adjust for
seasoning if needed. Possible seasoningsgarlic, ketchup, dark sauce, salt,
pepper or any seasonings you like. Freezes well.

Source Jean HopkinsMom Formatted for Mastercook by Carol
Floydc.floyd@arnprior.com

Recipe by: Jean HopkinsMom

Posted to MCRecipe Digest V1 #883 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 04, 1997