19 bean cassoulet

Categories
None
Yield
12 Servings
MeasureIngredient
1 pounds Beans; (see Note)
3 quarts Water
Ham hock
  Fresh herbs
32 ounces Chopped; undrained canned tomatoes
Finely chopped onions
Celery stalks; finely chopped
Garlic cloves
1 pounds Turkey kielbasa sausage; sliced
Cubed boneless skinless chicken breasts
½ cup Red wine
½ cup Fresh parsley

Wash and drain 1 pound of the dried pea/bean mixture. Add 3 quarts water, one ham hock, and herb bag (combine your own choice of herbs in a small piece of cheese cloth and tie closed with twine). Bring to a boil, cover and simmer for 2½ to 3 hours. Remove herb bag, place pot in refrigerator for several hours or over night. Skim congealed fat from the surface.

Return to heat. Add tomatoes, onions, celery and garlic. Cook slowly 1 ½ hours in covered kettle. It will appear thick and creamy. Add sausage and chicken breast. Cover and continue cooking slowly for 30 - 40 minutes. Add ½ cup red wine and ½ cup fresh parsley.

The flavor improves with age. Cook the day before. Freezes well.

Note: Use a combination of the following beans to total 1 pound: pinto, large limas, small limas, small green limas, split peas, lentils, navy beans, black eyed peas, red kidney beans, great northern beans, green peas, pearl barley, black beans, azuki beans, cranberry beans, and any additional dried peas, beans or grains you might find.

Source: Sue Cochran, CHE Date Published: 11/20/92 Culinary Hearts Kitchen Posted to Bakery-Shoppe Digest V1 #238 by nina-b@... (nina l banks) on Sep 13, 1997

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