Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried navy beans, picked
Over
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
Necessary
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
Minced
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
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

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