Side Pannel
Cassoulet Provencale
Cassoulet Provencale
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Poultry
Ingredients List
- 2 lb Dried Great Northern beans
- 1 tb Salt
- 1 ts Pepper
- 1 Ham hocks; about 8 ounces
- 1 Onion; studded with
- 6 Whole cloves; (up to 8)
- 2 Carrots; pared and sliced
- 1 ts Celery seeds
- 1 ts Leaf thyme; crumbed
- 1 c Pimiento-stuffed olives; (4
- -oz. jar)
- 1/2 lb Salt pork; diced
- 6 Chicken legs and thighs;
- -about 2 pounds OR
- 1 1/2 lb Chicken wings
- 1 lg Onion; chopped (1 c.)
- 2 Cloves garlic; minced
- 1/2 lb Pepperoni sausage; in 1 inch
- -slices
- 1 c Fine dry bread crumbs
- 3 tb Butter or margarine; melted
Directions
Cover beans with water in a large kettle. Heat to boiling and boil 1
minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with
fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs.
Bring to boiling; reduce heat; simmer slowly 1 1/2 hours. Add more water,
if needed, to keep beans covered. Stir in olives.
In a large skillet, fry salt pork until crisp and remove; brown chicken
pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat;
saute onion and garlic until onion is tender. Remove ham hocks and whole
onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir
sauteed onion into beans. Layer bean mixture, chicken and meats in 2
twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for
2 hours until beans are almost tender, adding more water, if needed.
Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle
over beans.
Increase oven temperature to 350 F. and bake 30 minutes longer or until
crumbs are golden.
To Freeze: Line casserole with foil; layer with beans and meat; wrap; label
and freeze. When frozen, remove foil-wrapped food from casserole; and
return food to freezer. To bake: remove food from freezer and peel off
foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours
or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30
minutes longer, or until crumbs are golden.
Note: the time wil lvary with the depth of the frozen mixture. A shallower
depth will cook faster.
minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with
fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs.
Bring to boiling; reduce heat; simmer slowly 1 1/2 hours. Add more water,
if needed, to keep beans covered. Stir in olives.
In a large skillet, fry salt pork until crisp and remove; brown chicken
pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat;
saute onion and garlic until onion is tender. Remove ham hocks and whole
onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir
sauteed onion into beans. Layer bean mixture, chicken and meats in 2
twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for
2 hours until beans are almost tender, adding more water, if needed.
Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle
over beans.
Increase oven temperature to 350 F. and bake 30 minutes longer or until
crumbs are golden.
To Freeze: Line casserole with foil; layer with beans and meat; wrap; label
and freeze. When frozen, remove foil-wrapped food from casserole; and
return food to freezer. To bake: remove food from freezer and peel off
foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours
or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30
minutes longer, or until crumbs are golden.
Note: the time wil lvary with the depth of the frozen mixture. A shallower
depth will cook faster.
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