Meat And Bean Crock Pot Cassoulet |
|
 |
Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
|
Great with homemade bread or crunchy french rolls Ingredients:
read recipe completely. this take 2 days to make. |
on day one |
one pound great northern white beans, rinsed |
4 cups chicken broth |
2 cups chopped onion |
1 cup dry white wine |
4 garlic cloves,smashed |
6 sprigs fresh thyme or 1 tsp dried thyme leaves |
5 whole cloves |
4 bay leaves |
1 tsp pepper |
three pound bone-in lamb shanks or chuck steaks, fat trimmed |
two pound bone-in pork shoulder, fat trimmed |
6 strips thick sliced bacon, chopped |
day two |
2 cups sliced carrots |
1 can diced tomatoes in juice, 14.5 oz |
1 package kielbasa sausage, sliced. 14oz |
pepper to taste |
Directions:
1. DAY ONE
2. Rinse beans, place in a bowl, cover with water and let stand at room temperature for 24 hours
3. In a 7 - 8 quart slow cooker, stir together broth, onion, wine, garlic, thyme, cloves, bay leaves, and pepper.
4. Remove as much fat as possible from meat
5. Place one cut up slice of bacon in a skillet, ( I use two skillets to save some time ). Heat skillet to medium high. Sear meat on all sides to develop flavor and add color.
6. Add browned meat to broth mixture, cover and cook on high for 6 hours.
7. Then, remove meat, set aside until cool enough to handle
8. Strain broth, remove solids and return broth to crock pot
9. Separate meat from bones, and cut into bite sized pieces, return meat to broth. Cover and refrigerate overnight.
10. DAY TWO
11. Skim off and discard fat from broth
12. Drain and rinse beans. Add to slow cooker with broth & meat.
13. Add carrots, tomatoes and kielbasa.
14. Cover and cook on low 8 - 10 hours, until beans are tender
15. If stew is thin, turn heat to high and cook for one hour.
16. Season with pepper.
17. serve with crusty bread or toasted panko crumbs
|
|