Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 lb. beans*

  3. 3 qts. water

  4. 1 ham hock

  5. 1 bouquet garni**

  6. 32 oz. chopped undrained canned tomatoes

  7. 2 finely chopped onions

  8. 5 celery stalks finely chopped

  9. 2 garlic cloves chopped

  10. 1 lb. low fat turkey kielbasa sliced

  11. 1 cooked cubed, boneless,

  12. skinless chicken breast 1/2 c. red wine

  13. 1/2 c. fresh parsley

Instructions Jump to Ingredients ↑

  1. *Use a combination of the following beans to total 1 pound: pinto, largelimas, small limas, greatnorthern, split peas, lentils, navy beans, black eyed peas, red kidneybeans, green peas, pearl barley,black beans, adzuki beans, cranberry beans, etc. **A bouquet garnitraditionally contains the following: 1 bay leaf, 3 sprigs fresh thyme, 4large sprigsparsley (including stems), 1 4-inch piece celery stalk with leaves, 24-inch pieces leek green. The bayleaf, thyme, and parsley are laid on one leek green and covered and wrappedby the other leek green,and then tied with a long piece of kitchen twine so that the bundle iseasily retrieved.

  2. RECIPE DIRECTIONS: Wash and drain 1 lb. dried bean mixture. Add 3 qts.

  3. water, one ham hockand bouquet garni. Bring to a boil, cover, and simmer for 2 1/2 to 3 hours.

  4. Remove bouquet garni andham hock. Place in refrigerator for several hours or overnight. Skimcongealed fat from surface.

  5. Return to heat. Add tomatoes, onions, celery and garlic. Cook slowly 1 1/2hours in covered kettle.

  6. It will appear thick and creamy. Add sausage and chicken breast. Cover andcontinue cooking slowlyfor 30 to 40 minutes. Add red wine and 1/2 c. fresh parsley. The flavorimproves with age. Cook aday before and reheat. It also freezes well.


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