Recipe - Sandi Hillmers Wisconsin Cassoulet

1 pound Dried navy beans, picked
Over
4 Celery tops, with leaves
2 Bay leaves
2 Sprigs parsley
One fourth pound Slab bacon, cut into
One fourth inch cubes
One fourth cup Olive oil, or more if
Necessary
3 Whole chicken breasts,
Skinned, deboned & cut into
1 One half inch pieces
Pork tenderloin (about 3
Lbs) cut into 1 1/2in pieces
1 cup Peeled and chopped onion
Three fourths cup Chopped celery
Three fourths cup Peeled and chopped carrots
3 Cloves Garlic, peeled and
Minced
3 cup Defatted chicken broth
1 cn (28 oz) stewed tomatoes,
Undrained & coarse chopped
1/3 cup Pure maple syrup
One fourth cup Light brown auger
teaspoon Teaspoon dried thyme
One fourth teaspoon Dried savory
One fourth teaspoon Dry mustard
One fourth teaspoon Cracked black pepper
One half pound Kielbasa sausage, cut into
1 One half inch pieces
One fourth cup Chopped flatleafed parsley,
Plus a Tbs for garnish
2 teaspoon Salt, or to taste

1. Soak the beans overnight in wafer to cover by 1 inch. 2. Rinse the
beans in several changes of cold water. Drain and place in a large, heavy
pot with water just to cover beans. Add the celery tops, bay leaves and
parsley sprigs. Simmer for 30 minutes over medium heat. 3. Meanwhile, in a
very large pot, brown the bacon over medium heat to render the fat. Remove
the bacon with a slotted spoon and reserve. Add two tablespoons of olive
oil to the pot. Brown the chicken and the pork each in small batches.
Remove to a bowl 4. Add the remaining 2 tablespoons of olive oil to the pot
and cook the onion, celery and carrots over mediumlow heat until wilted,
about 8 to 10 minutes. 5. Return the browned meat and bacon to the pot
along with the beans. (Remove and discard the celery tops). 6. Add the
remaining ingredients, except for the kielbasa, parsley and salt. Simmer
gently for 1 hour, stirring occasionally. 7. Stir in the kielbasa and
continue to simmer for 30 minutes longer, stirring once or twice. 8. Stir
in One fourth cup of the chopped parsley and season with salt. Serve immediately,
garnished with the remaining 3 tablespoons chopped parsley.

Serves 8 to 10.

Per serving (based on 10): 677 calories, 54g carbohydrates, 65g protein,
22 g fat, 160mg cholesterol.

SANDI HILLMER, MUSKEGO, WIS. Rich in chicken, beans, pork and vegetables,
Sandi Hillrner's Wisconsin Cassoulet takes the prize as the quintessential
one dish meal A lightly sweetened tomato sauce holds the beguiling flavors
together, ready to delight both family and friends. Sandi's

Parade Magazine 9/22/96 Typos by Bobbie Beers

Posted to MMRecipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997