Simplified budget version cassoulet
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Margarine; divided |
| 2 | cups | Soft bread crumbs |
| 2 | cloves | Garlic; minced, divided |
| 1½ | teaspoon | Dried thyme; divided |
| 1 | pounds | Dried navy beans |
| 2 | tablespoons | Oil |
| 8 | Chicken drumsticks | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Kielbasa sausage;in 1\" slice |
| 1 | Onion; chopped | |
| 16 | ounces | Can tomatoes |
| 2 | cups | Chicken stock |
| ¼ | cup | All-purpose flour |
Directions
In a large pot bring beans and enough water to cover to a boil; boil 1 min. Remove from heat and let stand 1 hr. Drain and return to the pot. Add 8 cups water and bring to a boil. Simmer til tender: about 2 hrs. Drain beans.
Melt 3 T marg. Combine with bread crumbs, 1 minced garlic clove, and ½ t thyme and set aside. Sprinkle chicken with salt and ¼ t pepper. In a skillet heat the remaining marg. and oil; add chicken and brown on all sides; about 10 min. Remove chicken; add kielbasa and brown; about 5 min. Remove Kielbasa and cook onion and remaining garlic until tender. stir in tomatoes, remaining thyme, and pepper.
Simmer, stirring occasionally to break up tomatoes, 15 min.
Preheat oven to 350. In a 3 qt casserole spread ½ the beans, Top with chicken, sausage and tomato mixture. Spread remaining beans over top. Whisk together the flour and stock and pour over casserole. Top with the crumb mix. Cover and bake 2 hrs.
Submitted By JIM WELLER On 05-26-95