Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Water |
| ¾ pounds | Dry navy beans |
| 1 | Bay leaf |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Chicken broth |
| ¼ pounds | Bacon, diced |
| 3 larges | Chicken breasts |
| 2 | Carrots, quartered |
| 2 mediums | Onions, quartered |
| ¼ cup | Coarsley chopped celery with leaves |
| 1 can | (8 ounces) tomatoes, chopped, liquid reserved |
| 2 | Garlic cloves, crushed |
| ½ teaspoon | Dried marjoram leaves |
| ½ teaspoon | Ground sage* |
| 1 teaspoon | Whole cloves |
| ½ pounds | Smoked sausage, cut into 2 inch pieces |
| Chopped fresh parsley |
In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3 quart casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parlsey. Recipe may be doubled. makes 4 servings.
*I use poultry seasoning
Posted to EAT-L Digest 21 Sep 96 From: Pam and KerryAnn Cobb <priss@...> Date: Sun, 22 Sep 1996 10:55:48 -0500