Quick Cassoulet

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork shoulder
2 lbs	908g / 32oz	Lamb shoulder
2 tablespoons	30ml	Canola oil
3		Onions - coarsely chopped
10 oz	284g	Beef bouillon
3/4 lb	340g / 11oz	Polish sausage links
84 oz	2386g	Baked beans - 3-28 oz cans

Recipe Instructions

Trim and cut pork and lamb into 1" cubes. Freeze bones for soup. Brown meat in hot oil. Add onion and stir fry until onion colors. Add bouillon and cover.

Braise on top heat or in oven at 350F for 1 hour. Add sausage, cut in thick pieces, add a little boiling water and cover.

Add a little boiling water occasionally if necessary. Continue braising for 30 minutes. When meats are tender, remove from heat and stir in beans. Adjust for seasoning if needed.

Possible seasonings-garlic, ketchup, dark sauce, salt, pepper or any seasonings you like.

Freezes well.

Source:
Jean Hopkins-Mom

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