Lamb and Sausage Cassoulet
Lamb and Sausage Cassoulet might be just the main course you are searching for. One serving contains 429 calories, 31g of protein, and 11g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have water, pepper, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 3 hours and 31 minutes.
Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour.
Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Sprinkle lamb evenly with pepper and salt.
Add lamb to pan; saut 5 minutes, turning to brown on all sides.
Return pan to medium-high heat.
Add sausage and bacon to pan; saut 2 minutes, stirring occasionally.
Add onion and next 3 ingredients (through garlic) to pan; saut 3 minutes, stirring frequently.
Add onion mixture to bean mixture.
Add tomato paste to pan; saut 30 seconds, stirring constantly. Stir in broth, 1 1/2 cups water, and brandy; bring to a boil, scraping pan to loosen browned bits. Stir bean mixture into broth mixture. Cover and bake at 350 for 1 hour. Uncover; bake 1 hour, uncovered.
Tear bread into small pieces.
Combine torn bread and grated cheese in a food processor; process until coarse crumbs measure 2 cups.
Sprinkle bread crumb mixture evenly over bean mixture.
Bake an additional 30 minutes or until topping is golden brown and beans are tender.
Sprinkle mixture with chopped fresh parsley.