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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups each)
This rustic and hearty dish tastes even better when it's made ahead.  Packed with pork, lamb, kielbasa and beans, it's absolutely delicious!
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Serves: 8 servings (about 1 1/2 cups each)
Prep Time: 35 minutes
Cook Time: 2 1/2 hours
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4 slices thick-sliced bacon, diced (about 4 ounces)
1 pound each boneless leg of lamb and boneless pork loin, cut into 1-inch pieces
1/2 pound kielbasa, cut into diagonal slices
1 lemon
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cans (about 15 ounces each) great northern beans, rinsed and drained
2 bay leaf
1 can (14 1/2 ounces) Campbell's® Beef Gravy
1 cup Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons tomato paste
1/2 cup dry bread crumbs

Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.
Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.
Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.
Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.
Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.
Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.
Time-Saving: To save prep time, ask your butcher to cut the lamb and pork into 1-inch pieces.
Make-Ahead: Cassoulet is best when prepared and fully-cooked a day in advance, then reheated. To make ahead,  bake the cassoulet as directed above. Let cool for 2 hours.  Cover and refrigerate for 8 hours or overnight. To reheat, bake at 300°F. for 1 hour or until the cassoulet is heated through. You can add some additional Swanson® Beef Broth before reheating to keep the beans from drying out.

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