Cassoulet Provencale

Cassoulet Provencale Ingredients

2 lb Dried Great Northern beans	1 c Pimiento-stuffed olives; (4
1 tb Salt	1/2 lb Salt pork; diced
1 ts Pepper	6 Chicken legs and thighs;
1 Ham hocks; about 8 ounces	1 1/2 lb Chicken wings
1 Onion; studded with	1 lg Onion; chopped (1 c.)
6 Whole cloves; (up to 8)	2 Cloves garlic; minced
2 Carrots; pared and sliced	1/2 lb Pepperoni sausage; in 1 inch
1 ts Celery seeds	1 c Fine dry bread crumbs
1 ts Leaf thyme; crumbed	3 tb Butter or margarine; melted

Instructions for Cassoulet Provencale

Cover beans with water in a large kettle. Heat to boiling and boil 1 minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs. Bring to boiling; reduce heat; simmer slowly 1 1/2 hours. Add more water, if needed, to keep beans covered. Stir in olives. In a large skillet, fry salt pork until crisp and remove; brown chicken pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat; saute onion and garlic until onion is tender. Remove ham hocks and whole onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir sauteed onion into beans. Layer bean mixture, chicken and meats in 2 twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for 2 hours until beans are almost tender, adding more water, if needed. Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle over beans. Increase oven temperature to 350 F. and bake 30 minutes longer or until crumbs are golden. To Freeze: Line casserole with foil; layer with beans and meat; wrap; label and freeze. When frozen, remove foil-wrapped food from casserole; and return food to freezer. To bake: remove food from freezer and peel off foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30 minutes longer, or until crumbs are golden. Note: the time wil lvary with the depth of the frozen mixture. A shallower depth will cook faster. Recipe by: Family Circle Magazine, 9-71, Freeze With Ease Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart on Jan 15, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Bread crumbs	Carrot	Celery
Chicken	Cloves	Garlic	Ham
Margarine	Olive	Onion	Pork
Salt	Thyme

Bacon Beans Casseroles Dishes that Celery Chicken Bean Bread Crumb Butter Garlic Carrot Onion Ham Pork

for flavor and categorization

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