Cooking Directions

• Cook the bacon in a 6-quart oven-safe saucepot over medium heat until it's crisp. Remove the bacon from the saucepot and drain on paper towels.Increase the heat to medium-high. Add the lamb, pork and kielbasa to the saucepot in 2 batches and cook until they're well browned, stirring often. Remove the meat from the saucepot.Grate 2 tablespoons zest from the lemon. Stir the parsley, garlic, lemon zest and thyme in a small bowl.Layer 1 cup beans, half the bacon, lamb, pork, kielbasa and parsley mixture and 1 bay leaf in the saucepot. Repeat the layers, using half the remaining beans. Top with the remaining beans.Stir the gravy, broth and tomato paste in a medium bowl. Pour the gravy mixture over the ingredients in the saucepot.Bake at 350°F. for 1 hour. Sprinkle with the bread crumbs. Bake for 1 hour or until the lamb is fork-tender. Discard the bay leaves.

Ingredients

• 4 slices thick-sliced bacon, diced (about 4 ounces)1 pound boneless leg of lamb, cut into 1-inch pieces1 pound boneless pork loin, cut into 1-inch pieces0.5 pound kielbasa, cut into diagonal slices1 lemon0.25 cup chopped fresh parsley4 cloves garlic, minced1 teaspoon dried thyme, crushed2 cans (about 15 ounces each ) great northern beans, rinsed and drained2 bay leaf1 can (14 1/2 ounces) Campbell’s® Beef Gravy1 cup Swanson® Beef Broth2 tablespoons tomato paste0.5 cup plain dry bread crumbs