| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Wisconsin |
Casseroles, One-dish me |
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 <CourtMoss@NOVA-NET.NET>
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