| Wisconsin Cassoulet
8 ounces of dried navy beans, picked
1 Celery top with leaves
1 Bay leaf
1 Sprig parsley
2 tablespoons of Olive oil
3 Boned/skinned chicken
2 ounces of slab bacon; cut into 1/4"
1 1/2 pounds of Pork tenderloin; cut into 1 inch cubes
1/2 cup of peeled and chopped onion
1/4 Cup (scant) of chopped celery
1/4 Cup (scant) of chopped carrots
1 1/2 Cloves garlic, peeled
1 1/2 cups of chicken broth, defatted
one 14 ounce can of stewed red ripe tomatoes
3 tablespoons of pure maple syrup |
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2 tablespoons of light brown sugar
1/2 teaspoon of dried thyme
1/8 teaspoon of dried savory
1/8 teaspoon of dry mustard
1/8 teaspoon of cracked black pepper
1/4 pound of Kielbasa; cut into 1 1/2"
2 tablespoons of chopped flat-leaf parsley
1 1/2 tablespoons of flat leaf parsley
1 teaspoon of salt, or more to taste
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; with 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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