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 oz Dried navy beans -- picked clean
1 Celery top with leaves
1 Bay leaf
1 Parsley sprig
2 tb Olive oil
3 Chicken breast halves -- boned,
- skinned, cut 1-1/2"
2 oz Bacon -- diced 1/4"
1 1/2 lb Pork tenderloin -- cut 1-1/2"
1/2 c Onion -- peeled, chopped
1/4 c Celery -- chopped, scant
1/4 c Carrots -- chopped, scant
1 1/2 cl Garlic -- peeled, minced
1 1/2 c Chicken broth -- defatted
14 oz Can stewed red ripe tomatoes --
- undrained & chopped
3 tb Pure maple syrup
2 tb Light brown sugar
1/2 ts Dried thyme
1/8 ts Dried savory
1/8 ts Dry mustard
1/8 ts Black pepper -- cracked
1/4 lb Kielbasa -- cut 1-1/2"
2 tb Flat-leaf parsley -- chopped
1 1/2 tb Flat leaf parlsey -- for garnish
1 ts 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 1 tb 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 1 tb oil to the pot; wilt the onion, celery, and
carrots over medium-low heat, about 8 to 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.
