Cassoulet

Categories: Beans | Casseroles

Serves: 2 Servings

Ingredients:

1/4 lb Boneless leg of lamb
Vegetable cooking spray
2/3 c Carrot; sliced thin
1/2 c Leek; sliced thin
1/2 c Onion; chopped
2 sl Turkey bacon; chopped
2 Cloves garlic; minced
2/3 c Canned navy beans; drained
1/2 c Dry red wine
1/4 ts Dried whole thyme
1/8 ts Pepper
1 Bay leaf
1 cn No-salt-added whole
-tomatoes; (14-ounce)
Undrained and
Chopped
1/4 c Dry bread crumbs
2 tb Chopped fresh parsley
1 Clove garlic; minced

Instructions:
What would a bistro menu be without cassoulet (ka-soo-LAY)? This upscale
stew gained its name from the earthenware casserole it was usually cooked
in. Our version includes the traditional navy beans, lamb, and tomatoes,
but it doesn't take the traditional three days to make! Trim fat from lamb;
cut lamb into 3/4-inch cubes, and set aside. Coat a large nonstick skillet
with cooking spray, and place over medium heat until hot. Add carrot and
next 4 ingredients; cover and cook 5 minutes. Add lamb, and cook,
uncovered, 3 minutes or until browned, stirring occasionally. Add beans
and next 5 ingredients; stir well. Bring to a boil over medium-high heat,
and cook, uncovered, 8 minutes, stirring occasionally. Discard bay leaf.
Combine breadcrumbs, parsley, and garlic, and set aside. Divide the lamb
mixture between 2 (2-cup) individual casserole dishes coated with cooking
spray, and top each casserole with 3 tablespoons breadcrumb mixture. Bake
at 350 deg for 15 minutes. Yield: 2 servings (serving size:
1-1/2 cups).
Recipe By : Cooking Light YEAR: 1993 ISSUE: July/Aug PAGE: 112

Posted to MC-Recipe Digest V1 #223

Date: Mon, 23 Sep 1996 10:20:31 -0300

From: "D.Gorden"

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