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Ingredientes
- 1 lb Dry navy beans, picked
- Â Â Over
- 4 x Celery tops, with leaves
- 2 x Bay leaves
- 2 sprg parsley
- 1/4 lb Slab bacon, cut into
- 1/4 x inch cubes
- 1/4 c. Extra virgin olive oil, or possibly more if
- Â Â Necessary
- 3 whl chicken breasts,
- Â Â Skinned, deboned & cut into
- 1Â 1/2 x inch pcs
- Â Â Pork tenderloin (about 3
- Â Â Lbs) cut into 1 1/2in pcs
- 1 c. Peeled and minced onion
- 3/4 c. Minced celery
- 3/4 c. Peeled and minced carrots
- 3 x Cloves Garlic, peeled and
- Â Â Chopped
- 3 c. Defatted chicken broth
- 1 can (28 ounce) stewed tomatoes,
- Â Â Undrained & coarse minced
- 1/3 c. Pure maple syrup
- 1/4 c. Light brown auger
- Â Â ts Tsp. dry thyme
- 1/4 tsp Dry savory
- 1/4 tsp Dry mustard
- 1/4 tsp Cracked black pepper
- 1/2 lb Kielbasa sausage, cut into
- 1Â 1/2 x inch pcs
- 1/4 c. Minced flat-leafed parsley,
- Â Â Plus a Tbs for garnish
- 2 tsp Salt, or possibly to taste
Direcciones
- 1. Soak the beans overnight in wafer to cover by 1 inch.
- 2. Rinse the beans in several changes of cool water. Drain and place in a large, heavy pot with water just to cover beans. Add in the celery tops, bay leaves and parsley sprigs. Simmer for 30 min 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 in two Tbsp. of extra virgin olive oil to the pot. Brown the chicken and the pork each in small batches.
- Remove to a bowl
- 4. Add in the remaining 2 Tbsp. of extra virgin olive oil to the pot and cook the onion, celery and carrots over medium-low heat till wilted, about 8 to 10 min.
- 5. Return the browned meat and bacon to the pot along with the beans. (Remove and throw away the celery tops).
- 6. Add in 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 min longer, stirring once or possibly twice.
- 8. Stir in 1/4 c. of the minced parsley and season with salt. Serve immediately, garnished with the remaining 3 Tbsp. minced parsley.
- Serves 8 to 10.
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 678g | |
| Recipe makes 4 servings | |
| Calories 1076 | |
| Calories from Fat 373 | 35% |
| Total Fat 41.81g | 52% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.26g | |
| Cholesterol 146mg | 49% |
| Sodium 2156mg | 90% |
| Potassium 2651mg | 76% |
| Total Carbs 107.54g | 29% |
| Dietary Fiber 31.6g | 105% |
| Sugars 31.11g | 21% |
| Protein 70.89g | 113% |
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