Sandi hillmer's wisconsin cassoulet

4 Servings

Ingredients

Quantity Ingredient
1 pounds Dried navy beans, picked
Over
4 Celery tops, with leaves
2 Bay leaves
2 Sprigs parsley
¼ pounds Slab bacon, cut into
1/4 inch cubes
¼ cup Olive oil, or more if
Necessary
3 Whole chicken breasts,
Skinned, deboned & cut into
1 1/2 inch pieces
Pork tenderloin (about 3
Lbs) cut into 1 1/2in pieces
1 cup Peeled and chopped onion
¾ cup Chopped celery
¾ cup Peeled and chopped carrots
3 Cloves Garlic, peeled and
Minced
3 cups Defatted chicken broth
1 can (28 oz) stewed tomatoes,
Undrained & coarse chopped
⅓ cup Pure maple syrup
¼ cup Light brown auger
teaspoon Teaspoon dried thyme
¼ teaspoon Dried savory
¼ teaspoon Dry mustard
¼ teaspoon Cracked black pepper
½ pounds Kielbasa sausage, cut into
1 1/2 inch pieces
¼ cup Chopped flat-leafed parsley,
Plus a Tbs for garnish
2 teaspoons Salt, or to taste

Directions

1. Soak the beans overnight in wafer to cover by 1 inch. 2. Rinse the beans in several changes of cold water. Drain and place in a large, heavy pot with water just to cover beans. Add the celery tops, bay leaves and parsley sprigs. Simmer for 30 minutes over medium heat. 3.

Meanwhile, in a very large pot, brown the bacon over medium heat to render the fat. Remove the bacon with a slotted spoon and reserve.

Add two tablespoons of olive oil to the pot. Brown the chicken and the pork each in small batches. Remove to a bowl 4. Add the remaining 2 tablespoons of olive oil to the pot and cook the onion, celery and carrots over medium-low heat until wilted, about 8 to 10 minutes. 5.

Return the browned meat and bacon to the pot along with the beans.

(Remove and discard the celery tops). 6. Add the remaining ingredients, except for the kielbasa, parsley and salt. Simmer gently for 1 hour, stirring occasionally. 7. Stir in the kielbasa and continue to simmer for 30 minutes longer, stirring once or twice. 8.

Stir in ¼ cup of the chopped parsley and season with salt. Serve immediately, garnished with the remaining 3 tablespoons chopped parsley.

Serves 8 to 10.

Per serving (based on 10): 677 calories, 54g carbohydrates, 65g protein,

22 g fat, 160mg cholesterol.

SANDI HILLMER, MUSKEGO, WIS. Rich in chicken, beans, pork and vegetables, Sandi Hillrner's Wisconsin Cassoulet takes the prize as the quintessential one dish meal A lightly sweetened tomato sauce holds the beguiling flavors together, ready to delight both family and friends. Sandi's

Parade Magazine 9/22/96 Typos by Bobbie Beers

Related recipes