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LOCATION: Recipes >> Cassoulet Casserole Recipes >> Cassoulet 11

Print this Recipe    Cassoulet 11

Yield: 8 Servings

1/2 lb dried white beans
2 1/2 c water
1 lb ground pork
1/2 lb smoked sausage, sliced into circles
1/2 lb mild Italian sausage, chopped
8 chicken wings
1/2 c onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 T tomato paste
salt and pepper
1 bay leaf

Wash beans. Add water. Soak overnight at room temp. Add bay leaf
and using the same water in which the beans were soaked, bring
beans to a gentle boil. Reduce heat and simmer beans for about 2
1/2 hours being careful not to boil or stir too often since the
stirring will cause the bean skins to crack. Discard the bay leaf
and drain, reserving 1 cup liquid from the cooked beans. Using a
large frying pan, brown the ground pork with the onion. When the
pork begins to sizzle, add the chopped red pepper, garlic and few
grinds of ground black pepper. Add the smoked sausage rings and
the chopped Italian sausage, continuing to cook until the onions
turn clear. Remove from heat and drain off fat.

In separate frying pan, brown the chicken wings in a little oil
until they are brown but not fully cooked. Drain and set aside.
Using a deep crockery casserole dish, layer the bottom with beans.
Cover with a layer of the pork and sausage mixture and continue to
alternate layers. Top the dish with the chicken wings. Stir the
tomato paste into the cup of reserved bean liquid and pour over
the beans and meat to give the mixture some stickiness while baking.
Bake at 375 degrees for an hour and serve in the same dish. Serve
with French bread.


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