*  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      ounces        dried navy beans -- picked clean
    1                    celery top with leaves
    1                    bay leaf
    1      sprig         parsley
    2      tablespoons   olive oil
       3 		   boned/skinned chicken breast halves--cut into 1 1/2
   pcs
    2      ounces        slab bacon -- cut into 1/4 dice
    1 1/2  pounds        pork tenderloin -- cut into 1 1/2 pcs
      1/2  cup           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  cups          chicken broth -- defatted
    1      14-oz can     stewed red ripe tomatoes -- undrained & chopped
    3      tablespoons   pure maple syrup
    2      tablespoons   light brown sugar
      1/2  teaspoon      dried thyme
      1/8  teaspoon      dried savory
      1/8  teaspoon      dry mustard
      1/8  teaspoon      cracked black pepper
      1/4  pound         kielbasa -- cut into 1 1/2 pcs
    2      tablespoons   chopped flat-leaf parsley PLUS
    1 1/2  tablespoons   flat leaf parlsey -- for garnish
    1      teaspoon      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 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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