French-style baked beans with lamb, pork, and goose (Cassoulet) from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 228) by Jean Anderson and Elaine Hanna

  • garlic
  • lamb shoulder
  • Show all ingredients...

  • EYB Comments

    White beans require soaking overnight. Requires cooking for 3-3.5 hours. Can substitute mutton shoulder for lamb shoulder; goose drippings, duck drippings, or bacon drippings for lard; cotechino sausages or garlic pork sausages for kielbasa sausages; roast goose or roast duckling for preserved goose; and duck drippings or bacon drippings for goose drippings. See recipe for white bean suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    White beans require soaking overnight. Requires cooking for 3-3.5 hours. Can substitute mutton shoulder for lamb shoulder; goose drippings, duck drippings, or bacon drippings for lard; cotechino sausages or garlic pork sausages for kielbasa sausages; roast goose or roast duckling for preserved goose; and duck drippings or bacon drippings for goose drippings. See recipe for white bean suggestions.

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