Cassoulet

Campbell's Cassoulet Recipe

This rustic and hearty dish tastes even better when it's made ahead.  Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!

At a glance

Prep

35 min.

Total

2 hr. 35 min.

Serves

8

Servings: about 1 1/2 cups each

Bake: 2 hr.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

4 slices thick-sliced bacon, diced (about 4 ounces)
1 pound boneless leg of lamb, cut into 1-inch pieces
1 pound boneless pork loin, cut into 1-inch pieces
1/2 pound kielbasa, cut into diagonal slices
1 lemon
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
2 cans (about 15 ounces each ) canned great northern beans, rinsed and drained
2 bay leaves
1 can (14 1/2 ounces) Campbell’s® Beef Gravy
1 cup Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons tomato paste
1/2 cup plain dry bread crumbs

How to Make It

  • 1

    Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.

  • 2

    Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.

  • 3

    Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.

  • 4

    Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.

  • 5

    Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.

  • 6

    Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.

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  • Time-Saving: To save prep time, ask your butcher to cut the lamb and pork into 1-inch pieces.
  • Make-Ahead: Cassoulet is best when prepared and fully-cooked a day in advance, then reheated. To make ahead,  bake the cassoulet as directed above. Let cool for 2 hours.  Cover and refrigerate for 8 hours or overnight. To reheat, bake at 300°F. for 1 hour or until the cassoulet is heated through. You can add some additional Swanson® Beef Broth before reheating to keep the beans from drying out.
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RID#27104

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