Sandi Hillmer's Wisconsin Cassoulet
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Sandi Hillmer's Wisconsin Cassoulet
  Cassoulet    Beans  
Last updated 6/12/2012 1:21:25 AM. Recipe ID 53613. Report a problem with this recipe.
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      Title: Sandi hillmer's wisconsin cassoulet
 Categories: New import
      Yield: 4 Servings
      1 lb Dried navy beans, picked
      4    Celery tops, with leaves
      2    Bay leaves
      2    Sprigs parsley
    1/4 lb Slab bacon, cut into
           1/4 inch cubes
    1/4 c  Olive oil, or more if
      3    Whole chicken breasts,
           Skinned, deboned & cut into
           1 1/2 inch pieces
           Pork tenderloin (about 3
           Lbs) cut into 1 1/2in pieces
      1 c  Peeled and chopped onion
    3/4 c  Chopped celery
    3/4 c  Peeled and chopped carrots
      3    Cloves Garlic, peeled and
      3 c  Defatted chicken broth
      1 cn (28 oz) stewed tomatoes,
           Undrained & coarse chopped
    1/3 c  Pure maple syrup
    1/4 c  Light brown auger
        ts Teaspoon dried thyme
    1/4 ts Dried savory
    1/4 ts Dry mustard
    1/4 ts Cracked black pepper
    1/2 lb Kielbasa sausage, cut into
           1 1/2 inch pieces
    1/4 c  Chopped flat-leafed parsley,
           Plus a Tbs for garnish
      2 ts 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 medium-low 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 1/4 cup of the chopped parsley and season with salt. Serve
  immediately, garnished with the remaining 3 tablespoons chopped
  Serves 8 to 10.
  Per serving (based on 10): 677 calories, 54g carbohydrates, 65g
       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

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Recipe ID 53613 (Apr 03, 2005)

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