• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wisconsin Cassoulet

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 8 oz Dried navy beans; picked
  • -clean
  • 1 Celery top with leaves
  • 1 Bay leaf
  • 1 Sprig parsley
  • 2 tb Olive oil
  • 3 Boned/skinned chicken
  • -breast halves--cut into 1
  • -1/2" pcs
  • -breast halves--cut into
  • -1 1/2" pcs
  • -breast halves--cut
  • -into 1 1/2" pcs
  • -breast
  • -halves--cut into 1 1/2" pcs
  • 2 oz Slab bacon; cut into 1/4"
  • -dice
  • 1 1/2 lb Pork tenderloin; cut into 1
  • -1/2" pcs
  • 1/2 c Peeled and chopped onion
  • 1/4 Cup (scant) chopped celery
  • 1/4 Cup (scant) chopped carrots
  • 1 1/2 Cloves garlic; peeled and
  • -minced
  • 1 1/2 c Chicken broth; defatted
  • 1 14-oz can stewed red ripe
  • -tomatoes; undrained &
  • -chopped
  • -tomatoes; undrained
  • -& chopped
  • -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 Cracked black pepper
  • 1/4 lb Kielbasa; cut into 1 1/2"
  • -pcs
  • 2 tb Chopped flat-leaf parsley
  • -PLUS
  • 1 1/2 tb Flat leaf parlsey; for
  • -garnish
  • 1 ts Salt; or to taste

 Directions

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 one tablespoon of 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 tablespoon of oil to the pot; wilt the onion, celery and
carrots over medium-low heat, about 8 - 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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