Sandi Hillmer's Wisconsin Cassoulet Recipe

• 1 lb Dry navy beans, picked
•     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
•     Necessary
• 3 whl chicken breasts,
•     Skinned, deboned & cut into
• 1 1/2 x inch pcs
•     Pork tenderloin (about 3
•     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
•     Chopped
• 3 c. Defatted chicken broth
• 1 can (28 ounce) stewed tomatoes,
•     Undrained & coarse minced
• 1/3 c. Pure maple syrup
• 1/4 c. Light brown auger
•     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
• 1 1/2 x inch pcs
• 1/4 c. Minced flat-leafed parsley,
•     Plus a Tbs for garnish
• 2 tsp Salt, or possibly to taste

Directions