Recipe - 19 Bean Cassoulet

1 pound Beans; (see Note)
3 qt Water
1 Ham hock
Fresh herbs
32 ounce Chopped; undrained canned
tomatoes
2 Finely chopped onions
5 Celery stalks; finely
chopped
2 Garlic cloves
1 pound Turkey kielbasa sausage;
cut or sliced up
1 Cubed boneless skinless
chicken breasts
One half cup Red wine
One half cup Fresh parsley

Wash and drain 1 pound of the dried pea/bean mixture. Add 3 quarts water,
one ham hock, and herb bag (combine your own choice of herbs in a small
piece of cheese cloth and tie closed with twine). Bring to a boil, cover
and simmer for 2 One half to 3 hours. Remove herb bag, place pot in refrigerator
for several hours or over night. Skim congealed fat from the surface.

Return to heat. Add tomatoes, onions, celery and garlic. Cook slowly 1 1/2
hours in covered kettle. It will appear thick and creamy. Add sausage and
chicken breast. Cover and continue cooking slowly for 30 40 minutes. Add
One half cup red wine and One half cup fresh parsley.

The flavor improves with age. Cook the day before. Freezes well.

Note: Use a combination of the following beans to total 1 pound: pinto,
large limas, small limas, small green limas, split peas, lentils, navy
beans, black eyed peas, red kidney beans, great northern beans, green peas,
pearl barley, black beans, azuki beans, cranberry beans, and any additional
dried peas, beans or grains you might find.

Source: Sue Cochran, CHE Date Published: 11/20/92 Culinary Hearts Kitchen

Posted to BakeryShoppe Digest V1 #238 by ninab@juno.com (nina l banks) on
Sep 13, 1997