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Name: Cassoulet of Love
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 md Onions; diced; 2 Sprigs thyme; (or 2 tb; 1/2 lb Pork stew meat; (pork; 2 tb Garlic minced; 1 lb White navy beans; 1/2 lb Spicy pork sausage; 2 c Red wine; 12 Black peppercorns; 1/4 c Bread crumbs; 1/4 Slab of bacon; cut into 3/4"; 1 sm Duck; cut into 8 serving; 4 Bay Leaves; 1 sm Sprig rosemary; (or 1 tb; 2 c Water; 1/2 lb Lamb stew meat; (this can be; 1 tb Dried fennel; 1/4 c Parmesean

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INGREDIENTS

2 md Onions; diced
2 Sprigs thyme; (or 2 tb
1/2 lb Pork stew meat; (pork
2 tb Garlic ; minced
1 lb White navy beans
1/2 lb Spicy pork sausage
2 c Red wine
12 Black peppercorns
1/4 c Bread crumbs
1/4 Slab of bacon; cut into 3/4"
1 sm Duck; cut into 8 serving
4 Bay Leaves
1 sm Sprig rosemary; (or 1 tb
2 c Water
1/2 lb Lamb stew meat; (this can be
1 tb Dried fennel
1/4 c Parmesean

Servings

INSTRUCTIONS

Place the beans in cold water and soak overnight. The next day, place a heavy pot (like a turkey roaster) over two burners on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add the water and wine, cover and place in the oven for two hours. Add the sausages and salt as desired. Mix bread crumbs and parmesean and sprinkle over cassoulet. Replace in the oven another hour. Posted to bbq-digest by Kit Anderson on Dec 28, 1998,

NOTES

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Cassoulet of Love

2 md Onions; diced
2 Sprigs thyme; (or 2 tb
1/2 lb Pork stew meat; (pork
2 tb Garlic minced
1 lb White navy beans
1/2 lb Spicy pork sausage
2 c Red wine
12 Black peppercorns
1/4 c Bread crumbs
1/4 Slab of bacon; cut into 3/4"
1 sm Duck; cut into 8 serving
4 Bay Leaves
1 sm Sprig rosemary; (or 1 tb
2 c Water
1/2 lb Lamb stew meat; (this can be
1 tb Dried fennel
1/4 c Parmesean

Place the beans in cold water and soak overnight. The next day, place  a heavy pot (like a turkey roaster) over two burners on the stove  over medium heat and cook the duck pieces on both sides to render  some of the fat. This takes about 15 minutes total. Remove the duck  and set aside. Increase heat to high and add the pork. Brown well,  remove from the pot and set aside. Brown the lamb. Remove and set  aside. Preheat oven to 300F. Pour off and discard most of the fat,  leaving just about 3 tablespoons in the pot. Lower heat to medium and  add the onions. Cook, stirring until onions soften, about 7 minutes.  Add drained beans, bacon, garlic and herbs and replace the duck, pork  and lamb. Add the water and wine, cover and place in the oven for two  hours. Add the sausages and salt as desired. Mix bread crumbs and  parmesean and sprinkle over cassoulet. Replace in the oven another  hour.    Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Dec 28,  1998,

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Nutrition

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Serving Size: 1 Serving (2655g)
Recipe Makes: 1 servings

Calories: 4201
Calories from Fat: 807 (19%)

Amt Per Serving		% DV

	Total Fat 89.7g	120 %
	Saturated Fat 28.9g	145 %
	Monounsaturated Fat 33.8g
	Polyunsanturated Fat 20.8g
Cholesterol 185.4mg		57 %
Sodium 5615.6mg		194 %
Potassium 8864mg		233 %
Total Carbohydrate 514.1g		151 %
	Dietary Fiber 148.3g	593 %
	Sugars, other 365.8g
Protein 185.8g		265 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4201

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