denchen's Cassoulet

Ingredients for 10 servings:

• 450 g beans, dried white
• 4 stalk(s) celery, approx. 8 cm long
• 2 bay leaves
• 1 bunch of parsley
• 110 g bacon, diced
• 5 tbsp oil
• 500 g chicken breast fillet(s), diced
• 1 kg pork, whatever you like, diced
• 130 g onion(s), diced
• 120 g carrot(s), diced
• 3 garlic cloves, diced
• 750 ml chicken broth
• 1 can of tomatoes, peeled (approx. 800 g)
• 85 ml maple syrup
• 50 g sugar, brown
• 250 g sausages (Mettenden), diced
• 1 tsp savory, dried
• some mustard powder
• salt and pepper
• 1 tsp thyme
• 1 pack of parsley, frozen

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Cover the beans with 5 cm of cold water and soak overnight. The next day, rinse several times with cold water and drain. Place in a very tall or very large pot and cover with water. Add the celery, bay leaves, and the bunch of parsley and simmer over medium heat for 30 minutes. Meanwhile, brown the bacon in oil. Remove from the pot and, in the same pan, brown the diced pork, chicken, and minced pork, one at a time, removing each one after the other. Add a little oil to the pan and sauté the onions and carrots. Remove the parsley and celery from the pot of beans and add the browned meat and vegetables. Now add the garlic, bay leaves, broth, tomatoes, maple syrup, sugar, and dried herbs. Season with mustard powder, salt, and pepper. Simmer over low heat for about 1 hour, stirring occasionally. Remove the bay leaves and stir in the frozen parsley. Season to taste and serve. Serve with fresh baguette.