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Meatball Cassoulet

1 1/4 c Dried navy beans
7 c Water, divided
1/2 lb Ground round
2 tb Worcestershire sauce,divided
1 ts Salt, divided
1/2 c Chopped onion
1/2 c Chopped celery
1 Clove garlic, minced
1/2 ts Dried whole basil
1/2 ts Dried whole oregano
1/2 ts Paprika 14 1/2 oz Canned whole tomatoes, undrained and chopped
8 oz Canned tomato sauce
4 oz Canned chopped green chiles undrained
1 Medium carrot, scraped and grated
3 c Hot cooked rice (cooked without salt or fat)


1.Sort and wash beans; place in a large Dutch oven. Add 4 cups water; let soak 8 hours. Drain off water, reserving beans in Dutch oven. 2.Combine ground round, 1 tablespoon Worcesterhsire sauce and 1/4 tsp salt, stirring well to mix. Shape mixture into 18 meatballs. Place meatballs in a large nonstick skillet; cook over medium heat, turning gently, until evenly browned. Remove from heat. 3.Add meatballs, onion, celery, garlic, remaining 3/4 tsp salt, reamining 1 tablespoon Worcesterhsire sauce, basil, oregano, and paprika to beans in Dutch oven. Stir in remaining 3 cups water. Cover and bring to a boil. Reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes, tomato sauce, chiles, and carrot. Cover and simmer an additional 10 minutes. Ladle into individual serving bowls, and top each serving with 1/2 cup rice.

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