Recipe#8449

Title: CASSOULET-Lloyd Evans

SOAR 

      Yield: 10 servings
 
      1 lb Pkg. dried white beans
      2 ts Salt
    1/2 c  Diced salt pork
      4 c  Lamb cubes
      2 c  Chopped onions
  1 1/2 c  Diced carrots
      2 c  Diced tomatoes
      3 cl Garlic, pressed
      2 tb Chopped parsley
    1/2 ts Rosemary
      1 ts Fresh ground pepper
      1 ts Aromic curry powder
      3 c  Chicken broth
      2 c  Soft bread crumbs
 
  Preparation :
    Rinse beans.  Add water to cover.  Bring to boil.  Boil 2 minutes.
  Remove from heat, cover and let stand 1 hour.  Add salt, bring to
  boil again and simmer 1 1/2 hours until tender.  Fry salt pork over
  low heat until golden. Add lamb cubes and brown.  Add onions,
  carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder
  and chicken broth. Bring to a boil, then simmer 30 minutes. Drain
  beans. Place in oven proof pot or deep pan. Pour meat and broth over
  beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for
  1 hour. Top with crumbs and bake until crumbs are golden. Serves 10.