Cassoulet

• 2 lb. dried white beans
• 1 bay leaf
• 1 stalk celery, chopped
• 1 Tbsp. salt
• 1 tsp. pepper
• 1 medium onion, stuck with 3 whole cloves
• 1 ham shank, preferably with meat on it
• few sprigs fresh parsley
• 4 slices bacon, diced
• 4 medium onions, chopped
• 5 cloves garlic, minced
• 4 to 5 lb. lean beef, cut into 1-inch cubes
• 1/2 tsp. rosemary
• 1/2 tsp. salt
• black pepper to taste
• cayenne pepper to taste
• 1 c. dry red wine
• 1 1/2 lb. smoked link sausage, fully cooked

1. Soak beans overnight in large kettle in water to cover (or cover with water, bring to a boil, simmer 2 minutes, remove from heat and let stand 1 hour).
2. Add all other ingredients and more water if needed to cover beans about 1/2 inch.
3. Partially cover and simmer slowly until beans are almost but not quite done.

white beans, bay leaf, celery, salt, pepper, onion, ham shank, parsley, bacon, onions, garlic, lean beef, rosemary, salt, black pepper, cayenne pepper, red wine, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352949 (may not work)