Merry Edwards Winery - Russian River Valley

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Lori's Cassoulet

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Ingredients:
1 pound ground lamb, browned and drained
½ cup chopped onion
2 links spicy sausage, cut into slices
2 cans (15 oz) white beans, drained and rinsed
1 can (8 oz) tomato sauce
1 cup water, broth or stock (your choice of meat or veggie)
1 teaspoon crushed dried thyme
½ teaspoon ground pepper
½ teaspoon salt
1 bunch spinach or chard, washed and chopped
2 slices bacon, cooked and crumbled (optional)
 
Preparation:

Place all ingredients, except the greens and bacon, into a large soup pot. Cover and bring to a boil, then lower heat and simmer for a half-hour. Stir in greens and simmer for an additional 15 minutes. Stir in bacon, if using, and serve. Serves 6. Accompany with fresh locally baked bread and a green salad. Tip: Best if prepared a day ahead, then reheated and served with Merry Edwards Coopersmith Pinot Noir.

About this Recipe

Veteran tasting room host Lori Myers is also a die-hard foodie and quite the chef. Here is her magnum-winning version of a rich, savory cassoulet. Tip: This dish is best prepared a day ahead and reheated.