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Cassoulet with Lamb, a hearty casserole with beans and sausage

Cassoulet with Lamb

Cassoulet is one of the most well-known stews in French cuisine, beloved for its rich flavors and satisfying character. This version is made with lamb, which makes it extra special. Slow cooking allows the flavors to meld together in perfect harmony, making this dish the highlight of any family meal.

Prep Time 30 min
Preparation 2 hr
Total 2 hr 30 min
620 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Lamb, cubed
⭕ 250 g Dried White Beans, soaked overnight
⭕ 200 g Smoked Sausage, sliced
⭕ 150 g Bacon, diced
⭕ 2 Onions, chopped
⭕ 3 cloves Garlic, crushed
⭕ 3 tbsp Tomato Paste
⭕ 500 ml Chicken Broth
⭕ 3 sprigs Fresh Thyme
⭕ 2 Bay Leaves
⭕ 50 g Breadcrumbs
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Soak the dried white beans in cold water overnight, then drain. Simmer in fresh water for 30 minutes to parboil.

    2

    In a large skillet, heat the olive oil and sauté the diced bacon until crispy. Add the sausage slices and brown them.

    3

    Remove the bacon and sausage. In the rendered fat, brown the lamb cubes on all sides. Set the lamb aside.

    4

    In the same skillet, sauté the chopped onions and crushed garlic until softened. Add the tomato paste, stir well, and cook for 2-3 minutes.

    5

    In a large baking dish, layer the white beans, lamb, sausage, and bacon. Pour in the chicken broth. Add the sprigs of thyme and bay leaves.

    6

    Sprinkle the top with breadcrumbs and bake in a preheated oven at 320°F (160°C) for 1.5 hours, or until the cassoulet is set and the top is golden brown.

    7

    Serve hot with fresh bread or a side salad to complement the flavors.