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Рецепт 19 Bean Cassoulet
by Global Cookbook

19 Bean Cassoulet
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  Порций: 6

Ингредиенты

  • 1 lb Beans, (see Note)
  • 3 quart Water
  • 1 x Ham hock
  • Fresh herbs
  • 32 ounce Minced, undrained canned tomatoes
  • 2 x Finely minced onions
  • 5 x Celery stalks, finely minced
  • 2 x Garlic cloves
  • 1 lb Turkey kielbasa sausage, sliced
  • 1 x Cubed boneless skinless chicken breasts
  • 1/2 c. Red wine
  • 1/2 c. Fresh parsley

Инструкции

  1. Wash and drain 1 lb. of the dry pea/bean mix. Add in 3 qts water, one ham hock, and herb bag (combine your own choice of herbs in a small piece of cheese cloth and tie closed with twine). Bring to a boil, cover and simmer for 2 1/2 to 3 hrs. Remove herb bag, place pot in refrigerator for several hrs or possibly over night. Skim congealed fat from the surface.
  2. Return to heat. Add in tomatoes, onions, celery and garlic. Cook slowly 1 1/2 hrs in covered kettle. It will appear thick and creamy. Add in sausage and chicken breast. Cover and continue cooking slowly for 30 - 40 min. Add in 1/2 c. red wine and 1/2 c. fresh parsley.
  3. The flavor improves with age. Cook the day before. Freezes well.
  4. Note: Use a combination of the following beans to total 1 lb.: pinto, large limas, small limas, small green limas, split peas, lentils, navy beans, black eyed peas, red kidney beans, great northern beans, green peas, pearl barley, black beans, azuki beans, cranberry beans, and any additional dry peas, beans or possibly grains you might find.