
Servings:
8
Prep Time:
20 mins
Total Time:
10 hrs 20 mins
Ingredients
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4 slicesthick-sliced bacon (about 4 ounces), dicedsee savings

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1 lb.each boneless leg of lamb and boneless pork loin, cut into 1-inch piecessee savings

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1/2 lb.kielbasa, cut into diagonal slicessee savings

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1/4 cupchopped fresh parsleysee savings

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4 clovesgarlic, mincedsee savings

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2 tbsp.grated lemon zestsee savings

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1 tsp.dried thyme leaves, crushedsee savings

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2 cans(15 ounces each) great Northern beans, rinsed and drainedsee savings

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2bay leavessee savings

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1 can(14 1/2 ounces) Campbell's® Beef Gravysee savings

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1 cupSwanson® Beef Stocksee savings

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2 tbsp.tomato pastesee savings

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1/2 cupdry bread crumbssee savings

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Directions
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.
Stir the parsley, garlic, lemon zest and thyme in a small bowl.
4.
Layer 1 cup beans, half the bacon, lamb, pork, kielbasa, 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, stock and tomato paste in a small bowl. Pour the gravy mixture over the cassoulet in the saucepot.
6.
Bake at 350 degrees F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.
Tips:
To save prep time, ask your butcher to cut the lamb and pork into 1-inch pieces.
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 degrees F. for 1 hour or until the cassoulet is heated through. You can add some additional Swanson® Beef Stock before reheating to keep the beans from drying out.
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