| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Wisconsin |
New import |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans, picked |
|
|
Over |
| 4 |
|
Celery tops, with leaves |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs parsley |
| 1/4 |
lb |
Slab bacon, cut into |
|
|
1/4 inch cubes |
| 1/4 |
c |
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 |
c |
Peeled and chopped onion |
| 3/4 |
c |
Chopped celery |
| 3/4 |
c |
Peeled and chopped carrots |
| 3 |
|
Cloves Garlic, peeled and |
|
|
Minced |
| 3 |
c |
Defatted chicken broth |
| 1 |
cn |
(28 oz) stewed tomatoes, |
|
|
Undrained & coarse chopped |
| 1/3 |
c |
Pure maple syrup |
| 1/4 |
c |
Light brown auger |
|
ts |
Teaspoon dried thyme |
| 1/4 |
ts |
Dried savory |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Cracked black pepper |
| 1/2 |
lb |
Kielbasa sausage, cut into |
|
|
1 1/2 inch pieces |
| 1/4 |
c |
Chopped flat-leafed parsley, |
|
|
Plus a Tbs for garnish |
| 2 |
ts |
Salt, or to taste |
INSTRUCTIONS
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 1/4 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
Posted to MM-Recipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997
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