County cassoulet

Yield: 4 servings

Measure Ingredient
3 cups Water
¾ pounds Navy beans -- dry
1 each Bay leaf
1 teaspoon Salt
¼ teaspoon Pepper
1 can Chicken broth -- 14 1/2 oz
¼ pounds Bacon -- diced
4 eaches Chicken legs -- or thighs
2 eaches Carrots -- quartered
2 mediums Onions -- quartered
¼ cup Chopped celery -- with
1 can Tomatoes -- chopped 8 oz
Liquid reserved
2 Cloves garlic -- crushed
½ teaspoon Dried marjoram -- leaves
½ teaspoon Ground sage
1 teaspoon Whole cloves
½ pounds Smoked sausage -- cut into 2
In piece
Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper.

Bring to a boil; boil uncovered for 2 min. Remove from the heat.

Cover and let soak for l 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 qt.

casserole, mix beans and cooking liquid, bacon, carrots, onion, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 deg. for 1 hr. Add sausage.

Uncover; bake about 30 minutes more or until beans are tender.

Discard bay leaf. Garnish with chopped parsley. Recipe may be doubled. Yield: 4 servings.

Recipe By : Country Woman

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