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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A hearty warm supper, one of many versions of cassoulet. Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me). You can, of course, substitute other types of beans. Preparation time includes 1 hour for soaking beans. Alternative: instead of steps 1-4, you can simply soak the beans overnight. One time I made this I added a couple of carrots, sliced thick, because I had some on hand and happen to like carrots. Serving size depends on the appetites of those being served and on whether you also serve side dishes. Ingredients:
1 lb dried white pea beans |
8 chicken drumsticks or 8 chicken thighs (or 4 drumsticks and 4 thighs) |
1 tablespoon flour |
1/2 lb pork sausage links or 1/2 lb italian sweet sausage, cut in slices |
3 beef bouillon cubes or 1 tablespoon beef bouillon powder |
1 large onion, sliced |
1 clove garlic, chopped fine |
1 bay leaf |
3 -5 sprigs fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon thyme |
2 tomatoes, sliced |
1/4 cup dry red wine |
Directions:
1. Wash beans.
2. Heat 6 cups of water to boil in a large saucepan or dutch oven.
3. Add beans, cover and boil 2 minutes.
4. Remove from heat and let stand, covered, 1 hour.
5. Wash chicken, pat dry, and toss lightly with flour.
6. Heat a dutch oven over moderately high heat.
7. Add sausage and chicken and brown on all sides.
8. Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
9. Add the beans.
10. Bring to a boil over medium high heat, cover and reduce heat to medium low.
11. Simmer about 1/2 hour; beans should be tender and chicken cooked through.
12. Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.
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