Baked Bean Cassoulet
|Dry navy beans||1 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Broiler fryer chicken with giblets||3 Pound, cut up (Ready-To-Cook)|
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Tablespoon|
Soak dry beans, using 8 cups water, as directed
Stir in celery, carrot, bouillon granules, and salt.
Add giblets from chicken (refrigerate remaining chicken).
Bring to boil; reduce heat.
Cover; simmer 1 hour.
Shape sausage into small balls; brown in large skillet.
Remove sausage; set aside.
Reserve drippings in skillet.
Season chicken generously with salt and pepper; brown in reserved drippings.
Remove chicken; set aside.
In same skillet cook onion till tender.
Stir in tomato juice and Worcestershire.
Drain bean mixture, reserving liquid.
Combine bean mixture, sausage, and tomato mixture.
Turn into 6-quart Dutch oven.
Top with chicken; add 1 1/2 cups of the reserved liquid.
Sprinkle with paprika.
Cover; bake at 325° for 1 hour, adding more bean liquid for moistness, if needed.