Lamb Cassoulet

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious hearty cassoulet. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.
 

Servings: 8
 
Ingredients
 
2 cups dry navy beans
1 pound lean boneless lamb, cut into 1-inch cubes
1 tablespoon cooking oil
1 cup chopped carrots (2 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped onion (1 medium)
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
2 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
2 bay leaves
8 ounce skinless, boneless chicken thighs cut into 1-inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 teaspoon salt
Salt and black pepper
 
Directions
 
Rinse beans. In a large  Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes.
 
Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven.
 
Meanwhile, in a large skillet, brown lamb, half at a time, in hot oil; drain fat. Add lamb, carrots sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to beans in Dutch oven.
 
Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
Stir in fresh thyme (if using), chicken, undrained tomatoes and 1/2  teaspoon salt. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat.

 
Cooks Notes: Used chicken broth instead of bouillon granules. Probably tastes better if served the next day, but it was still delicious.