Meatball cassoulet

Yield: 6 servings

Measure Ingredient
1¼ cup Dried navy beans
7 cups Water, divided
½ pounds Ground round
2 tablespoons Worcestershire sauce,divided
1 teaspoon Salt, divided
½ cup Chopped onion
½ cup Chopped celery
1 \N Clove garlic, minced
½ teaspoon Dried whole basil
½ teaspoon Dried whole oregano
½ teaspoon Paprika
14½ ounce Canned whole tomatoes,
\N \N Undrained and chopped
8 ounces Canned tomato sauce
4 ounces Canned chopped green chiles
\N \N Undrained
1 \N Medium carrot, scraped and
\N \N Grated
3 cups Hot cooked rice (cooked
\N \N 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 ¼ 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 ¾ 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 1½ 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 ½ cup rice.

NUTRITIONAL ANALYSIS (PER SERVING): Calories 210, protein 15g, carbo 32g, fat 3g, saturated fat 1g, sodium 759g, cholesterol 30mg

Similar recipes