Cassoulet provencale

20 Servings

Ingredients

Quantity Ingredient
2 pounds Dried Great Northern beans
1 tablespoon Salt
1 teaspoon Pepper
1 Ham hocks; about 8 ounces
1 Onion; studded with
6 Whole cloves; (up to 8)
2 Carrots; pared and sliced
1 teaspoon Celery seeds
1 teaspoon Leaf thyme; crumbed
1 cup Pimiento-stuffed olives; (4 oz. jar)
½ pounds Salt pork; diced
6 Chicken legs and thighs; about 2 pounds OR
1½ pounds Chicken wings
1 large Onion; chopped (1 c.)
2 Cloves garlic; minced
½ pounds Pepperoni sausage; in 1 inch slices
1 cup Fine dry bread crumbs
3 tablespoons Butter or margarine; melted

Directions

Cover beans with water in a large kettle. Heat to boiling and boil 1 minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs.

Bring to boiling; reduce heat; simmer slowly 1½ hours. Add more water, if needed, to keep beans covered. Stir in olives.

In a large skillet, fry salt pork until crisp and remove; brown chicken pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat; saute onion and garlic until onion is tender. Remove ham hocks and whole onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir sauteed onion into beans. Layer bean mixture, chicken and meats in 2 twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for 2 hours until beans are almost tender, adding more water, if needed.

Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle over beans.

Increase oven temperature to 350 F. and bake 30 minutes longer or until crumbs are golden.

To Freeze: Line casserole with foil; layer with beans and meat; wrap; label and freeze. When frozen, remove foil-wrapped food from casserole; and return food to freezer. To bake: remove food from freezer and peel off foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30 minutes longer, or until crumbs are golden.

Note: the time wil lvary with the depth of the frozen mixture. A shallower depth will cook faster.

Recipe by: Family Circle Magazine, 9-71, Freeze With Ease Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart <bobbi744@...> on Jan 15, 1998

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