Instructions: 1. Soak the beans overnight in wafer to cover by 1 inch.

2. Rinse the beans in several changes of cold water. Drain and place in a large, heavy pot with water just to cover beans. Add the celery tops, bay leaves and parsley sprigs. Simmer for 30 minutes over medium heat.

3. Meanwhile, in a very large pot, brown the bacon over medium heat to render the fat. Remove the bacon with a slotted spoon and reserve. Add two tablespoons of olive oil to the pot. Brown the chicken and the pork each in small batches.

Remove to a bowl

4. Add the remaining 2 tablespoons of olive oil to the pot and cook the onion, celery and carrots over medium-low heat until wilted, about 8 to 10 minutes.

5. Return the browned meat and bacon to the pot along with the beans. (Remove and discard the celery tops).

6. Add the remaining ingredients, except for the kielbasa, parsley and salt. Simmer gently for 1 hour, stirring occasionally.

7. Stir in the kielbasa and continue to simmer for 30 minutes longer, stirring once or twice.

8. Stir in 1/4 cup of the chopped parsley and season with salt. Serve immediately, garnished with the remaining 3 tablespoons chopped parsley.

Serves 8 to 10.

SANDI HILLMER, MUSKEGO, WIS. Rich in chicken, beans, pork and vegetables, Sandi Hillrners Wisconsin Cassoulet takes the prize as the quintessential one dish meal A lightly sweetened tomato sauce holds the beguiling flavors together, ready to delight both family and friends. Sandi

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