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Cassoulet

Ingredients
  • 1/2 pound dried white beans
  • 2 1/2 c water
  • 1 pound ground pork
  • 1/2 pound smoked sausage, sliced into circles
  • 1/2 pound 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
Instructions

Yield: 8 Servings. 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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