Cassoulet For 10

• 1 pound white beans dried
• 1/2 teaspoon rosemary
• 1 teaspoon ground pepper fresh
• 3 cups chicken broth
• 2 cups bread crumbs soft
• 2 teaspoons salt
• 1/2 cup salt pork diced
• 4 cups lamb cubes
• 2 cups onions chopped
• 1 1/2 cups carrots diced
• 2 cups diced tomatoes
• 3 cloves cloves garlic pressed
• 2 tablespoons chopped parsley
• 2 duck confit legs

1. Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1-1/2 hours until tender.
2. Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Add duck confit. Bring to a boil, then simmer 30 minutes.
3. Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10.

white beans, rosemary, ground pepper, chicken broth, bread crumbs soft, salt, salt pork, lamb cubes, onions, carrots, tomatoes, garlic, parsley

Taken from www.yummly.com/recipe/Cassoulet-For-10-1650408 (may not work)