Lamb Cassoulet

This warming French-inspired stew features a mix of beans, lamb, chicken, and veggies simmered to tenderness.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Stand: 1 hr

Lamb Cassoulet

Directions

  1. Rinse beans. In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pot. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Wipe pot dry.
  2. In the same pot brown lamb, half at a time, in hot oil; drain fat. Return all lamb to the pot. Add beans, carrots, sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to the pot. Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
  3. Stir in chicken, tomatoes, salt, and fresh thyme (if using). Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat if necessary. Season to taste with salt and black pepper.
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Nutrition Facts (Lamb Cassoulet)

  • Per serving:
  • 417 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 79 mg chol. ,
  • 899 mg sodium ,
  • 49 g carb. ,
  • 18 g fiber ,
  • 6 g sugar ,
  • 39 g pro.
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