Recipe from Campbell's


by 2  people

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Servings: 8
Prep Time: 20 mins
Total Time: 10 hrs 20 mins
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  • 4   slices 
    thick-sliced bacon (about 4 ounces), diced
  • 1   pound 
    each boneless leg of lamb and boneless pork loin, cut into 1-inch pieces
  • 1/2  pound 
    kielbasa, cut into diagonal slices
  • 1/4  cup 
    chopped fresh parsley
  • 4   
    cloves garlic, minced
  • 2   tablespoons 
    grated lemon zest
  • 1   teaspoon 
    dried thyme leaves, crushed
  • 2  15  ounce cans 
    great Northern beans, rinsed and drained
  • 2   
    bay leaves
  • 1  14 1/2 can 
    Campbell's® Beef Gravy
  • 1   cup 
    Swanson® Beef Stock
  • 2   tablespoons 
    tomato paste
  • 1/2  cup 
    dry bread crumbs
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.
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.
Stir the parsley, garlic, lemon zest and thyme in a small bowl.
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.
Stir the gravy, stock and tomato paste in a small bowl. Pour the gravy mixture over the cassoulet in the saucepot.
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.

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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