Free Recipe Cassoulet Provencale

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Cassoulet Provencale Recipe

2 lb Dried Great Northern beans
1 tb Salt
1 ts Pepper
1 Ham hocks; about 8 ounces
1 Onion; studded with
6 Whole cloves; (up to 8)
2 Carrots; pared and sliced
1 ts Celery seeds
1 ts Leaf thyme; crumbed
1 c Pimiento-stuffed olives; (4
-oz. jar)
1/2 lb Salt pork; diced
6 Chicken legs and thighs;
-about 2 pounds OR
1-1/2 lb Chicken wings
1 lg Onion; chopped (1 c.)
2 Cloves garlic; minced
1/2 lb Pepperoni sausage; in 1 inch
-slices
1 c Fine dry bread crumbs
3 tb Butter or margarine; melted

Cassoulet Provencale Preparation

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 1 1/2 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@sojourn.com> on Jan 15, 1998

Cooking Temperature:

Recipe Serves: 20

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