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 |
\N \N | Leaves |
1 can | Tomatoes -- chopped 8 oz |
\N \N | Liquid reserved |
2 \N | Cloves garlic -- crushed |
½ teaspoon | Dried marjoram -- leaves |
½ teaspoon | Ground sage |
1 teaspoon | Whole cloves |
½ pounds | Smoked sausage -- cut into 2 |
\N \N | In piece |
\N \N | 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