Easy Way to Cassoulet

Comfort Food Season is drawing to a close, as the weather (finally!) turns warmer. One final entry under that category is my version of the traditional French cassoulet, which is meant to be a heavy, savory, stick-to-your-ribs dish.  Fans of traditional French cooking will notice that my recipe doesn't take a dozen steps and several days to complete :) 

I think it's pretty tasty though...and gluten free!

Start with 1lb lamb - steak or tips - sprinkled with mint, rosemary, garlic, and black pepper.  Bake on a greased cookie sheet, loosely covered with foil at 325F for 1 hour.  If you don't like lamb, substitute pork loin chops and only bake for 40 minutes.


Next, add to the same baking sheet:
1lb pork breakfast sausages
carrots
onion

Bake covered with foil for 30 minutes, then uncovered for another 30 minutes.

Chop meat and spread in roasting pan with veggies.

Top with:
3 cans drained navy beans
1 c beef or veggie bouillon
1/2 c red wine or cooking wine
a bay leaf or two

Bake 1 hour uncovered, stirring occasionally.

Serve with garlic bread.

Then take a nap... :)