Wisconsin cassoulet

4 Servings

Ingredients

Quantity Ingredient
8 ounces Dried navy beans; picked clean
1 Celery top with leaves
1 Bay leaf
1 Sprig parsley
2 tablespoons Olive oil
3 Boned/skinned chicken breast halves--cut into 1 1/2\" pcs breast halves--cut into 1 1/2\" pcs breast halves--cut into 1 1/2\" pcs breast halves--cut into 1 1/2\" pcs
2 ounces Slab bacon; cut into 1/4\" dice
1½ pounds Pork tenderloin; cut into 1 1/2\" pcs
½ cup Peeled and chopped onion
¼ Cup (scant) chopped celery
¼ Cup (scant) chopped carrots
1½ Cloves garlic; peeled and minced
1½ cup Chicken broth; defatted
1 14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped
3 tablespoons Pure maple syrup
2 tablespoons Light brown sugar
½ teaspoon Dried thyme
⅛ teaspoon Dried savory
⅛ teaspoon Dry mustard
⅛ teaspoon Cracked black pepper
¼ pounds Kielbasa; cut into 1 1/2\" pcs
2 tablespoons Chopped flat-leaf parsley PLUS
1½ tablespoon Flat leaf parlsey; for garnish
1 teaspoon Salt; or to taste

Directions

Soak the beans overnight in water. Rinse in several changes of cold water; drain and place in a large heavy pot with fresh cold water to cover beans.

Add celery tops, bay leaves, and parsley springs. Simmer for 30 minutes over medium heat. Meanwhile, in a large pot, brown the bacon over medium heat to render the fat. Remove the bacon with a slotted spoon and reserve.

Add one tablespoon of olive oil to the pot. Brown the chicken and pork each in small batches. Remove to a bowl with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pot; wilt the onion, celery and carrots over medium-low heat, about 8 - 10 minutes. Return meats and bacon to pot, along with the beans. (Discard celery tops.) Add remaining ingredients through and including cracked black pepper; simmer gently for 1 hour, stirring occasionally. Stir in the kielbasa; simmer for 30 minutes longer, stirring once or twice. Stir in ¼ cup of the chopped parsley and season with salt. Serve immediately, garnished with the remaining parsley.

Recipe By : Sandi Hillmer via Parade Sunday insert Posted to FOODWINE Digest 23 Sep 96 Date: Mon, 23 Sep 1996 17:25:48 -0500 From: Ellen Court <CourtMoss@...>

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