Ingredients: (19 Bean Cassoulet)
1 pound beans* 3 quarts water
1 medium ham hock
1 medium bouquet garni** 32 ounces chopped undrained canned tomatoes
2 medium finely chopped onions
5 medium celery stalks finely chopped 2 cloves garlic chopped
1 pound low fat turkey kielbasa sliced 1 medium cooked cubed, boneless, skinless chicken breast
1/2 Cup red wine vinegar
1/2 Cup fresh parsley
Directions: (19 Bean Cassoulet)
*Use a combination of the following beans to total 1 pound: pinto, large limas, small limas, great northern, split peas, lentils, navy beans, black eyed peas, red kidney beans, green peas, pearl barley, black beans, adzuki beans, cranberry beans, etc. **A bouquet garni traditionally contains the following: 1 bay leaf, 3 sprigs fresh thyme, 4 large sprigs parsley (including stems), 1 4-inch piece celery stalk with leaves, 2 4-inch pieces leek green.
The bay leaf, thyme, and parsley are laid on one leek green and covered and wrapped by the other leek green, and then tied with a long piece of kitchen twine so that the bundle is easily retrieved. RECIPE DIRECTIONS: Wash and drain 1 lb. dried bean mixture.
Add 3 qts. water, one ham hock and bouquet garni. Bring to a boil, cover, and simmer for 2 1/2 to 3 hours. Remove bouquet garni and ham hock.
Place in refrigerator for several hours or overnight.
Skim congealed fat from surface. Return to heat.
Add tomatoes, onions, celery and garlic.
Cook slowly 1 1/2 hours in covered kettle.
It will appear thick and creamy. Add sausage and chicken breast.
Cover and continue cooking slowly for 30 to 40 minutes.
Add red wine and 1/2 c. fresh parsley. The flavor improves with age.
Cook a day before and reheat. It also freezes well.