19 Bean Cassoulet

*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.

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

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

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

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

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.