Cassoulet provencale
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dried Great Northern beans |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | Ham hocks; about 8 ounces | |
| 1 | Onion; studded with | |
| 6 | Whole cloves; (up to 8) | |
| 2 | Carrots; pared and sliced | |
| 1 | teaspoon | Celery seeds |
| 1 | teaspoon | Leaf thyme; crumbed |
| 1 | cup | Pimiento-stuffed olives; (4 oz. jar) |
| ½ | pounds | Salt pork; diced |
| 6 | Chicken legs and thighs; about 2 pounds OR | |
| 1½ | pounds | Chicken wings |
| 1 | large | Onion; chopped (1 c.) |
| 2 | Cloves garlic; minced | |
| ½ | pounds | Pepperoni sausage; in 1 inch slices |
| 1 | cup | Fine dry bread crumbs |
| 3 | tablespoons | Butter or margarine; melted |
Directions
Cover beans with water in a large kettle. Heat to boiling and boil 1 minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs.
Bring to boiling; reduce heat; simmer slowly 1½ hours. Add more water, if needed, to keep beans covered. Stir in olives.
In a large skillet, fry salt pork until crisp and remove; brown chicken pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat; saute onion and garlic until onion is tender. Remove ham hocks and whole onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir sauteed onion into beans. Layer bean mixture, chicken and meats in 2 twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for 2 hours until beans are almost tender, adding more water, if needed.
Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle over beans.
Increase oven temperature to 350 F. and bake 30 minutes longer or until crumbs are golden.
To Freeze: Line casserole with foil; layer with beans and meat; wrap; label and freeze. When frozen, remove foil-wrapped food from casserole; and return food to freezer. To bake: remove food from freezer and peel off foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30 minutes longer, or until crumbs are golden.
Note: the time wil lvary with the depth of the frozen mixture. A shallower depth will cook faster.
Recipe by: Family Circle Magazine, 9-71, Freeze With Ease Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart <bobbi744@...> on Jan 15, 1998