| 1 lb Beans, (see Note) | | 3 qt Water | | 1 x Ham hock | | Fresh herbs | | 32 oz Chopped, undrained canned tomatoes | | 2 x Finely chopped onions | | 5 x Celery stalks, finely chopped | | 2 x Garlic cloves | | 1 lb Turkey kielbasa sausage, sliced | | 1 x Cubed boneless skinless chicken breasts | | 12 cup Red wine | | 1/2 cup Fresh parsley |
| | Wash and drain 1 pound of the dried pea /bean mixture. Add 3 quarts water, one ham hock, and herb bag (combine your own choice of herbs in a small piece of cheese cloth and tie closed with twine). Bring to a boil, cover and simmer for 2 1/2 to 3 hours. Remove herb bag, place pot in refrigerator for several hours or over night. Skim congealed fat from the 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 - 40 minutes. Add 1/2 cup red wine and 1/2 cup fresh parsley . | | The flavor improves with age. Cook the day before. Freezes well. | | Note: Use a combination of the following beans to total 1 pound: pinto, large limas, small limas, small green limas, split peas , lentils , navy beans , black eyed peas, red kidney beans, great northern beans , green peas , pearl barley , black beans , azuki beans, cranberry beans, and any additional dried peas, beans or grains you might find. |
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