Country cassoulet

1 Servings

Ingredients

QuantityIngredient
3cupsWater
¾poundsDry navy beans
1Bay leaf
1teaspoonSalt
¼teaspoonPepper
1canChicken broth
¼poundsBacon, diced
3largesChicken breasts
2Carrots, quartered
2mediumsOnions, quartered
¼cupCoarsley chopped celery with leaves
1can(8 ounces) tomatoes, chopped, liquid reserved
2Garlic cloves, crushed
½teaspoonDried marjoram leaves
½teaspoonGround sage*
1teaspoonWhole cloves
½poundsSmoked sausage, cut into 2 inch pieces
Chopped fresh parsley

Directions

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