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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup dry Great Northern beans or dry navy beans
12 oz. lamb stew meat, cut into 1-inch cubes
1 tbsp. cooking oil
2 cups beef broth
8 oz. cooked kielbasa, cut into 1/4-inch slices
1 tbsp. snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
1/4 tsp. whole black peppercorns
1 bay leaf
1 sm. eggplant, peeled and chopped
1 lg. green or red sweet pepper, coarsely chopped
1 can (6 oz.) can tomato paste
Salt
Black pepper
Hot cooked brown rice (optional)
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Directions:
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Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ˝ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, dried thyme (if using), garlic, peppercorns, and bay leaf.
Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.
Prep: 25 minutes
Stand: 1 hour
Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes
Makes: 6 servings.
Slow Cooker: 3 ˝ to 5 quart
BHG Low-Carb Slow Cooker Recipes
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Comments from olga
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Cassoulet (ka-soo-LAY) is a classic French dish consisting of white beans and a variety of meats—sausage, pork, duck, or goose. The combinations varies according to the region. Lamb and kielbasa are used in this version.
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