Lamb and Sausage Cassoulet

3c/750ml cooked cannellini beans(white kidney beans)
2 t/10ml olive oil
8 oz/240g boneless lamb, 1″/2.5cm dice
Freshly ground black pepper
4 oz/120g sausage, cooked and sliced. We used Cavicchhi’s apple sausage
1 slice bacon, diced
2 large onions, chopped
2 carrots, diced
1 stalk celery, chopped
6 garlic cloves, smashed
1/2c /125ml marinara
2 c /500 ml fat-free, low sodium broth
1 bunch fresh thyme
2 T / 15ml apple dessert wine
3 tablespoons chopped fresh parsley

1. Preheat oven to 350°.
2. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper. Sauté 5 minutes, turning to brown on all sides. Remove to plate.
3. Return pan to medium-high heat. Add sausage and bacon to pan; sauté 2 minutes, stirring occasionally. Add veg and garlic to pan; sauté 3 minutes, stirring frequently. Deglaze with wine. Stir in remaining ingredients. Add onion mixture to bean mixture. Add tomato paste to pan; sauté 30 seconds, stirring constantly. Bring to a simmer, cover and bake at 350° for 1 hour. Uncover; bake 1 hour, uncovered. Add more broth if needed. Remove thyme stems before serving – leaves will have cooked themselves into the cassoulet.
4. Sprinkle mixture with chopped fresh parsley.

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