Recipe - Cassoulet Provencale

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

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 One half 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
twelvecup 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 foilwrapped 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 bubblyhot. 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, 971, Freeze With Ease

Posted to MCRecipe Digest V1 #1013 by Roberta Banghart
bobbi744@sojourn.com on Jan 15, 1998