Cassoulet Provencale
| Yield: | 20 Servings |
| Categories: | Chicken, Bacon, Beans, Casseroles |
| 2 | lb | Dried Great Northern beans |
| 1 | tb | Salt |
| 1 | ts | Pepper |
| 1 | Ham hocks; about 8 ounces | |
| 1 | Onion; studded with | |
| 6 | Whole cloves; (up to 8) | |
| 2 | Carrots; pared and sliced | |
| 1 | ts | Celery seeds |
| 1 | ts | Leaf thyme; crumbed |
| 1 | c | Pimiento-stuffed olives; (4 oz. jar) |
| 1/2 | lb | Salt pork; diced |
| 6 | Chicken legs and thighs; about 2 pounds OR | |
| 1 1/2 | lb | Chicken wings |
| 1 | lg | Onion; chopped (1 c.) |
| 2 | Cloves garlic; minced | |
| 1/2 | lb | Pepperoni sausage; in 1 inch slices |
| 1 | c | Fine dry bread crumbs |
| 3 | tb | Butter or margarine; melted |
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