8 oz Dried navy beans, picked clean
1 Celery top with leaves
1 Bay leaf
1 Sprig parsley
2 tbsp Olive oil
3 Boned/skinned chicken breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs
2 oz Slab bacon, cut into 1/4" dice
1 1/2 lb Pork tenderloin, cut into 1 1/2" pcs
1/2 cup Peeled and chopped onion
1/4 Cup (scant) chopped celery
1/4 Cup (scant) chopped carrots
1 1/2 Cloves garlic, peeled and minced
1 1/2 cup Chicken broth, defatted
1 14-oz can stewed red ripe tomatoes, undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped
3 tbsp Pure maple syrup
2 tbsp Light brown sugar
1/2 tsp Dried thyme
1/8 tsp Dried savory
1/8 tsp Dry mustard
1/8 tsp Cracked black pepper
1/4 lb Kielbasa, cut into 1 1/2" pcs
2 tbsp Chopped flat-leaf parsley PLUS
1 1/2 tbsp Flat leaf parlsey, for garnish
1 tsp Salt, or to taste
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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 one tablespoon of 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 tablespoon of oil to the pot; wilt the onion, celery and carrots over medium-low heat, about 8 - 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.
Recipe By : Sandi Hillmer via Parade Sunday insert
Posted to FOODWINE Digest 23 Sep 96
Date: Mon, 23 Sep 1996 17:25:48 -0500
From: Ellen Court <CourtMoss@NOVA-NET.NET>
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