Free Recipe Wisconsin Cassoulet

Recipe Type: C Recipes

Recipe Preparation: stir

Cooking Ingredients for Wisconsin Cassoulet Recipe

8 oz Dried navy beans; picked
-clean
1 Celery top with leaves
1 Bay leaf
1 Sprig parsley
2 tb 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 oz Slab bacon; cut into 1/4
-dice
1-1/2 lb Pork tenderloin; cut into 1
-1/2 pcs
1/2 c Peeled and chopped onion
1/4 Cup (scant) chopped celery
1/4 Cup (scant) chopped carrots
1-1/2 Cloves garlic; peeled and
-minced
1-1/2 c Chicken broth; defatted
1 14-oz can stewed red ripe
-tomatoes; undrained &
-chopped
-tomatoes; undrained
-& chopped
-tomatoes;
-undrained & chopped
3 tb Pure maple syrup
2 tb Light brown sugar
1/2 ts Dried thyme
1/8 ts Dried savory
1/8 ts Dry mustard
1/8 ts Cracked black pepper
1/4 lb Kielbasa; cut into 1 1/2
-pcs
2 tb Chopped flat-leaf parsley
-PLUS
1-1/2 tb Flat leaf parlsey; for
-garnish
1 ts Salt; or to taste

Wisconsin Cassoulet Preparation

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 1/4 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@NOVA-NET.NET>

Cooking Temperature:

Recipe Serves: 4

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