Wisconsin Cassoulet
Categories: Casseroles | One-dish meServes: 4 Servings
Ingredients:
- 8 oz Dried navy beans; picked
- -clean
- 1 Celery top with leaves
- 1 Bay leaf
- 1 Sprig parsley
- 2 tb 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 oz Slab bacon; cut into 1/4"
- -dice
- 1 1/2 lb Pork tenderloin; cut into 1
- -1/2" pcs
- 1/2 c Peeled and chopped onion
- 1/4 Cup (scant) chopped celery
- 1/4 Cup (scant) chopped carrots
- 1 1/2 Cloves garlic; peeled and
- -minced
- 1 1/2 c Chicken broth; defatted
- 1 14-oz can stewed red ripe
- -tomatoes; undrained &
- -chopped
- -tomatoes; undrained
- -& chopped
- -tomatoes;
- -undrained & chopped
- 3 tb Pure maple syrup
- 2 tb Light brown sugar
- 1/2 ts Dried thyme
- 1/8 ts Dried savory
- 1/8 ts Dry mustard
- 1/8 ts Cracked black pepper
- 1/4 lb Kielbasa; cut into 1 1/2"
- -pcs
- 2 tb Chopped flat-leaf parsley
- -PLUS
- 1 1/2 tb Flat leaf parlsey; for
- -garnish
- 1 ts Salt; or to taste
Instructions:
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 1/4 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
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