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| 8 x ca. 30 g | Dried navy beans; picked clean |
| 1 | Celery top with leaves |
| 1 | Bayleaf |
| 1 | Sprig parsley |
| 2 Esslöffel | olive oil |
| 3 | Boned/skinned chicken breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs |
| 2 x ca. 30 g | Slab bacon; cut into 1/4" dice |
| 1 1/2 x ca. 450 g | Pork tenderloin; cut into 1 1/2" pcs |
| 1/2 Tasse | Peeled and chopped onion |
| 1/4 | Cup (scant) chopped celery |
| 1/4 | Cup (scant) chopped carrots |
| 1 1/2 | Cloves garlic peeled, minced |
| 1 1/2 Tasse | Chicken broth; defatted |
| 1 | 14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped |
| 3 Esslöffel | maple syrup pure |
| 2 Esslöffel | light brown sugar |
| 1/2 Teelöffel | thyme dried |
| 1/8 Teelöffel | savory dried |
| 1/8 Teelöffel | mustard dry |
| 1/8 Teelöffel | black pepper cracked |
| 1/4 x ca. 450 g | Kielbasa; cut into 1 1/2" pcs |
| 2 Esslöffel | Chopped flat-leaf parsley Plus |
| 1 1/2 Esslöffel | Flat leaf parlsey; for garnish |
| 1 Teelöffel | Salt |
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Soak the beans overnight in water. Rinse in several changes of cold water; drain and place in a large heavy pot with fresh cold water to cover beans. Add celery tops, bay leaves, and parsley springs. Simmer for 30 minutes over medium heat. Meanwhile, in a large pot, brown the bacon over medium heat to render the fat. Remove the bacon with a slotted spoon and reserve. Add one tablespoon of olive oil to the pot. Brown the chicken and pork each in small batches. Remove to a bowl with a slotted spoon and set aside.
Add remaining tablespoon of oil to the pot; wilt the onion, celery and carrots over medium-low heat, about 8 - 10 minutes. Return meats and bacon to pot, along with the beans. (Discard celery tops.) Add remaining ingredients through and including cracked black pepper; simmer gently for 1 hour, stirring occasionally. Stir in the kielbasa; simmer for 30 minutes longer, stirring once or twice.
Stir in 1/4 cup of the chopped parsley and season with salt. Serve immediately, garnished with the remaining parsley.
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