Wisconsin Cassoulet

* Exported from MasterCook *

Wisconsin Cassoulet

Recipe By : Sandi Hillmer via Parade Sunday insert
Serving Size : 4 Preparation Time :3:00
Categories : Casseroles One-Dish Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried navy beans -- picked clean
1 celery top with leaves
1 bay leaf
1 sprig parsley
2 tablespoons olive oil
3 boned/skinned chicken breast halves--cut into 1
1/2" pcs
2 ounces slab bacon -- cut into 1/4" dice
1 1/2 pounds pork tenderloin -- cut into 1 1/2" pcs
1/2 cup 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 cups chicken broth -- defatted
1 14-oz can stewed red ripe tomatoes -- undrained & chopped
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
1/2 teaspoon dried thyme
1/8 teaspoon dried savory
1/8 teaspoon dry mustard
1/8 teaspoon cracked black pepper
1/4 pound kielbasa -- cut into 1 1/2" pcs
2 tablespoons chopped flat-leaf parsley PLUS
1 1/2 tablespoons flat leaf parlsey -- for garnish
1 teaspoon salt -- or to taste

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.

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