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Lamb Cassoulet

Ingredients

• 2 cups dried navy beans
• 8 cups water
• 1 pound lean boneless lamb, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 cup chopped carrot
• 1/2 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1 tablespoon instant beef bouillon granules
• 1 tablespoon Worcestershire sauce
• 2 teaspoons snipped thyme or 1 teaspoon dried thyme, crushed
• 3 cloves garlic, minced
• 2 bay leaves
• 4 cups water
• 8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 14.5-ounce can diced tomatoes, undrained
• 1/2 teaspoon salt
• Ground black pepper

Directions

1. Rinse beans.
2. In a pot combine beans and water.
3. Simmer, uncovered, for 2 minutes.
4. Remove from heat.
5. Cover and let stand for 1 hour.
6. Drain and rinse beans and wipe pot dry.
7. In the same pot, cook lamb, half at a time, in hot oil until brown.
8. Drain fat.
9. Return all lamb to the pot.
10. Add the remaining ingredients except chicken, tomatoes, salt and pepper to the pot and simmer covered for 1 to 1 1/2 hours.
11. Stir in chicken, undrained tomatoes, salt, and thyme (if using).
12. Return to boiling, reduce heat and simmer, uncovered, for 30 minutes.
13. Discard bay leaves.
14. Skim fat if necessary.
15. Season to taste with salt and black pepper.

Attribution