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Name: Cassoulet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 150 ml Water; ( 1/4 pint); 175 g Lean boneless lamb; (eg; 175 g Lean boneless pork; (eg; ; into 2.5cm (1-inch); ; (1-inch) cubes; 2 Sprigs fresh thyme; 1 397 gram can chopped; 4 ts Polyunsaturated oil; ; (6oz); ; (6oz); 2 Bay Leaves; 4 Sprigs parsley; ; cut into 2.5cm; 125 g Gammon; trimmed and cut; ; cut into 2.5cm; 3 Garlic crushed; ; (1-inch) cubes; Pepper; 125 g Dried butter beans; (4oz); 2 Onions; chopped; ; leg), trimmed and; ; cubes (4oz); ; leg), trimmed and; 125 g Dried haricot beans; (4oz)

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INGREDIENTS

150 ml Water; ( 1/4 pint)
175 g Lean boneless lamb; (eg
175 g Lean boneless pork; (eg
; into 2.5cm (1-inch)
; (1-inch) cubes
2 Sprigs fresh thyme
1 397 gram can chopped
4 ts Polyunsaturated oil
; (6oz)
; (6oz)
2 Bay Leaves
4 Sprigs parsley
; cut into 2.5cm
125 g Gammon; trimmed and cut
; cut into 2.5cm
3 Garlic ; crushed
; (1-inch) cubes
Pepper
125 g Dried butter beans; (4oz)
2 Onions; chopped
; leg), trimmed and
; cubes (4oz)
; leg), trimmed and
125 g Dried haricot beans; (4oz)

Servings

INSTRUCTIONS

Cover the beans with cold water and leave to soak overnight. Drain the beans and place them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 minutes. Reduce the heat and cook for a further 45 minutes or until the beans are tender. Drain thoroughly. Heat 2 teaspoons of the oil in a large flameproof casserole, add the onions and fry over a medium heat for 5-10 minutes or until they are golden and translucent. Add the garlic and cook for 2 minutes. Remove from the casserole and set aside. Heat the remaining oil in the casserole, add the meat and cook over a high heat until evenly browned. Preheat the oven to Gas Mark 3 / 160?C / 325F. Add the onions to the meat in the pan, add the cooked beans, tomatoes and water and season with pepper. Tie the bay leaves, thyme and parsley together with cotton or string and add to the casserole. Bring to the boil, then transfer to the oven and cook for 1 1/4 hours. Reduce the oven temperature to Gas Mark 2/150 ?C/300 F, cover and cook for a further 30 minutes. Removethe bunch of herbs before serving.

NOTES

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Cassoulet

150 ml Water; ( 1/4 pint)
175 g Lean boneless lamb; (eg
175 g Lean boneless pork; (eg
 ; into 2.5cm (1-inch)
 ; (1-inch) cubes
2 Sprigs fresh thyme
1 397 gram can chopped
4 ts Polyunsaturated oil
 ; (6oz)
 ; (6oz)
2 Bay Leaves
4 Sprigs parsley
 ; cut into 2.5cm
125 g Gammon; trimmed and cut
 ; cut into 2.5cm
3 Garlic crushed
 ; (1-inch) cubes
 Pepper
125 g Dried butter beans; (4oz)
2 Onions; chopped
 ; leg), trimmed and
 ; cubes (4oz)
 ; leg), trimmed and
125 g Dried haricot beans; (4oz)

Cover the beans with cold water and leave to soak overnight.    Drain the beans and place them in a saucepan. Cover with fresh water,  bring to the boil and boil rapidly for 10 minutes.    Reduce the heat and cook for a further 45 minutes or until the beans  are tender. Drain thoroughly.    Heat 2 teaspoons of the oil in a large flameproof casserole, add the  onions and fry over a medium heat for 5-10 minutes or until they are  golden and translucent. Add the garlic and cook for 2 minutes. Remove  from the casserole and set aside.    Heat the remaining oil in the casserole, add the meat and cook over a  high heat until evenly browned. Preheat the oven to Gas Mark 3 /  160?C / 325F.    Add the onions to the meat in the pan, add the cooked beans, tomatoes  and water and season with pepper. Tie the bay leaves, thyme and  parsley together with cotton or string and add to the casserole.    Bring to the boil, then transfer to the oven and cook for 1 1/4 hours.  Reduce the oven temperature to Gas Mark 2/150 ?C/300 F, cover and  cook for a further 30 minutes. Removethe bunch of herbs before  serving.

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 4 servings

Calories: 10
Calories from Fat: 2 (20%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 26.8mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.7g
Protein 0.3g		0 %
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: 10

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