This is a print preview of "Sandi Hillmer's Wisconsin Cassoulet" recipe.

Sandi Hillmer's Wisconsin Cassoulet Recipe
by Global Cookbook

Sandi Hillmer's Wisconsin Cassoulet
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  Servings: 4

Ingredients

  • 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

  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.
  4. Remove to a bowl
  5. 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.
  6. Return the browned meat and bacon to the pot along with the beans. (Remove and throw away the celery tops).
  7. Add in the remaining ingredients, except for the kielbasa, parsley and salt. Simmer gently for 1 hour, stirring occasionally.
  8. Stir in the kielbasa and continue to simmer for 30 min longer, stirring once or possibly twice.
  9. Stir in 1/4 c. of the minced parsley and season with salt. Serve immediately, garnished with the remaining 3 Tbsp. minced parsley.
  10. Serves 8 to 10.
  11. 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