Preparation:
*Use a combination of the following beans to total 1 pound: pinto, large
limas, small limas, great
northern, split peas, lentils, navy beans, black eyed peas, red kidney
beans, green peas, pearl barley,
black beans, adzuki beans, cranberry beans, etc. **A bouquet garni
traditionally contains the following: 1 bay leaf, 3 sprigs fresh thyme, 4
large sprigs
parsley (including stems), 1 4-inch piece celery stalk with leaves, 2
4-inch pieces leek green. The bay
leaf, thyme, and parsley are laid on one leek green and covered and wrapped
by the other leek green,
and then tied with a long piece of kitchen twine so that the bundle is
easily retrieved.
RECIPE DIRECTIONS: Wash and drain 1 lb. dried bean mixture. Add 3 qts.
water, one ham hock
and bouquet garni. Bring to a boil, cover, and simmer for 2 1/2 to 3 hours.
Remove bouquet garni and
ham hock. Place in refrigerator for several hours or overnight. Skim
congealed fat from surface.
Return to heat. Add tomatoes, onions, celery and garlic. Cook slowly 1 1/2
hours in covered kettle.
It will appear thick and creamy. Add sausage and chicken breast. Cover and
continue cooking slowly
for 30 to 40 minutes. Add red wine and 1/2 c. fresh parsley. The flavor
improves with age. Cook a
day before and reheat. It also freezes well. |
