Catholic Recipe: Cassoulet
This is another classic French dish from the Languedoc region (part of the Pyrenees). It consists of beans and various meats. It is covered and cooked very slowly. To speed up the process, one can use canned baked beans and leftover lamb or beef.
Cut boned lamb or beef into 1-1/2-inch cubes. Season with salt and pepper; sauté in very hot oil until browned on all sides. Drain off excess oil; add chopped onion; cook until onion is golden brown. Cover meat with boiling water; add garlic and herb bouquet; simmer 15 minutes. Remove herbs and garlic. Rub inside of casserole with garlic. Place layer of beans in casserole; then a layer of browned sausage and pieces of drained, cooked lamb or duck. Cover with layer of baked beans. Add strained chili sauce to liquid in which meat was cooked; pour over beans and meat. Top with buttered crumbs. Bake at 350° for 45 minutes. Makes 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965