19 Bean Cassoulet
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19 Bean Cassoulet
  Beans    Cassoulet  
Last updated 6/12/2012 1:03:13 AM. Recipe ID 27035. Report a problem with this recipe.
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      Title: 19 bean cassoulet
 Categories: None
      Yield: 12 Servings
 
      1 lb Beans; (see Note)
      3 qt Water
      1    Ham hock
           Fresh herbs
     32 oz Chopped; undrained canned
           -tomatoes
      2    Finely chopped onions
      5    Celery stalks; finely
           -chopped
      2    Garlic cloves
      1 lb Turkey kielbasa sausage;
           -sliced
      1    Cubed boneless skinless
           -chicken breasts
    1/2 c  Red wine
    1/2 c  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 1/2 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 1/2 cup red wine and 1/2 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.
  




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Recipe ID 27035 (Apr 03, 2005)

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