Wisconsin Cassoulet

1 lb. dry navy beans

4 celery tops

2 bay leaves

2 sprigs parsley

3/4 C. chopped celery

1 C. chopped onion

3/4 C. chopped carrots

1 tsp. thyme

1/4 tsp. savory

1/3 C. maple syrup

2 tsp. salt

1/4 lb. Usinger’s Hickory Smoked Bacon, chopped

3 chicken breasts, skinned, boned and cubed

1 small pork tenderloin, cubed

3 C. chicken broth

3 garlic cloves, minced

1 can stewed tomatoes

2 T. chopped parsley

1/4 tsp. dry mustard

1/4 C. brown sugar

1/4 tsp. cracked pepper

2 slices of thick bread, toasted in 160 degree oven for 2 hour, pulverized

1/2 lb. Usinger’s Smoked Kielbasas, cubed


Soak beans overnight; drain. Put beans in soup pot and add water to cover beans. Add celery tops, bay leaves and parsley and simmer for 30 minutes while preparing meat and vegetables.

Brown the cubed pork and chicken in 4 T. of chopped bacon. Set the browned meat aside. Brown celery, carrots, and onion in 1/2 C. chopped bacon. Add the browned meat and vegetables with drippings to beans. Add remaining ingredients, except for Kielbasa. Simmer for 1 hour.


Add Kielbasa and stir. Continue simmering for 2 hours. Sprinkle bread crumbs over top, pushing down into soup with spoon. Simmer for an additional 30 minutes.


Serves 10




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