19 Bean Cassoulet

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.