*  Exported from  MasterCook  *

                           Wisconsin Cassoulet

Recipe By     : Sandi Hillmer via Parade Sunday insert
Serving Size  : 4    Preparation Time :3:00
Categories    : Casseroles                       One-Dish Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            Dried navy beans -- picked clean
   1                    Celery top -- with leaves
   1                    Bay leaf
   1                    Parsley sprig
   2      tb            Olive oil
   3                    Chicken breast halves --
                        - boned, skinned, cut 1-1/2"
   2      oz            Bacon -- diced 1/4"
   1 1/2  lb            Pork tenderloin -- cut 1-1/2"
     1/2  c             Onion -- peeled, chopped
     1/4  c             Celery -- chopped, scant
     1/4  c             Carrots -- chopped, scant
   1 1/2  cl            Garlic -- peeled, minced
   1 1/2  c             Chicken broth -- defatted
  14      oz            Can stewed red ripe tomatoes --
                        - undrained & chopped
   3      tb            Pure maple syrup
   2      tb            Light brown sugar
     1/2  ts            Dried thyme
     1/8  ts            Dried savory
     1/8  ts            Dry mustard
     1/8  ts            Black pepper -- cracked
     1/4  lb            Kielbasa -- cut 1-1/2"
   2      tb            Flat-leaf parsley -- chopped
   1 1/2  tb            Flat leaf parsley -- for garnish
   1      ts            Salt -- or to taste

Soak the beans overnight in water. Rinse in several changes of cold
water; drain and place in a large heavy pot with fresh cold water to
cover beans. Add celery tops, bay leaves, and parsley springs. Simmer
for 30 minutes over medium heat. Meanwhile, in a large pot, brown the
bacon over medium heat to render the fat. Remove the bacon with a
slotted spoon and reserve. Add 1 tb olive oil to the pot. Brown the
chicken and pork each in small batches. Remove to a bowl with a
slotted spoon and set aside.

Add remaining 1 tb oil to the pot; wilt the onion, celery, and
carrots over medium-low heat, about 8 to 10 minutes. Return meats and
bacon to pot, along with the beans. Discard celery tops. Add
remaining ingredients through and including cracked black pepper;
simmer gently for 1 hour, stirring occasionally. Stir in the
kielbasa; simmer for 30 minutes longer, stirring once or twice.

Stir in 1/4 cup of the chopped parsley and season with salt. Serve
immediately, garnished with the remaining parsley.


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