Wisconsin Cassoulet
Source of Recipe
Yahoo
List of Ingredients
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" pieces
2 ounces slab bacon, diced
1 & 1/2 pounds pork tenderloin -- cut into
1 & 1/2" pieces
1/2 cup peeled and chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 & 1/2 cloves garlic -- peeled and minced
1 &1/2 cups chicken broth -- defatted
1 -14-oz can stewed red ripe tomatoes -- undrained & chopped
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
1/2 teaspoon dried thyme
1/8 teaspoon dried savory
1/8 teaspoon dry mustard
1/8 teaspoon cracked black pepper
1/4 pound kielbasa -- cut into 1 1/2" pcs
2 tablespoons chopped flat-leaf parsley
PLUS 1 & 1/2 tablespoons flat leaf parlsey
-- for garnish
1 teaspoon salt -- or to taste
Recipe
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 sprigs. 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 1/4 cup of the chopped parsley and season
with salt. Serve immediately, garnished with
the remaining parsley.
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