Yield: 6 servings
Measure | Ingredient |
---|---|
1¼ cup | Dry navy beans |
½ pounds | Pork sausage |
1 \N | Cut up chicken |
½ cup | Carrots; finely chopped |
½ cup | Celery; finely chopped |
½ cup | Onion; finely chopped |
1½ cup | Tomato juice |
1 tablespoon | Worcestershire sauce |
2 teaspoons | Instant beef bouillon grains |
½ teaspoon | Basil leaves |
½ teaspoon | Oregano leaves |
½ teaspoon | Paprika |
1 teaspoon | Salt |
ADVANCE PREPARATION: (I didn't do this, I had beans already cooked in the fridge, and couldn't see any reason to let the rest of the stuff sit over night. I just browned it all and threw in the Crock Pot. My hubby says it rates an 8 or 9, nothing other than Prime rib or tenderloin rate any higher than that.) In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1-½ hours. Pour beans and liquid into bowl. Refrigerate overnight.
Shape sausage into 18 balls; brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken with salt and pepper; breown in reserved drippings. Remove chicken; cover and refrigerate overnight.
BEFORE SERVING: In crocery cooker place chicken , meatballs, arrot, celery, and onion. Drain beans; mix wiht remaining ingredients. Pour over meat mixture. cover; cook on low heat setting for 8 hours.
Remove chicken and meatballs. mash bean mixture slightly; serve with meat. Submitted By FRAN MCGEE On 10-18-94