Wisconsin cassoulet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried navy beans; picked clean |
| 1 | Celery top with leaves | |
| 1 | Bay leaf | |
| 1 | Sprig parsley | |
| 2 | tablespoons | 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 | ounces | Slab bacon; cut into 1/4\" dice |
| 1½ | pounds | Pork tenderloin; cut into 1 1/2\" pcs |
| ½ | cup | Peeled and chopped onion |
| ¼ | Cup (scant) chopped celery | |
| ¼ | Cup (scant) chopped carrots | |
| 1½ | Cloves garlic; peeled and minced | |
| 1½ | cup | Chicken broth; defatted |
| 1 | 14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped | |
| 3 | tablespoons | Pure maple syrup |
| 2 | tablespoons | Light brown sugar |
| ½ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Dried savory |
| ⅛ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Cracked black pepper |
| ¼ | pounds | Kielbasa; cut into 1 1/2\" pcs |
| 2 | tablespoons | Chopped flat-leaf parsley PLUS |
| 1½ | tablespoon | Flat leaf parlsey; for garnish |
| 1 | teaspoon | Salt; or to taste |
Directions
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 ¼ 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@...>