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Baked Bean Cassoulet

Chef.at.Home's picture
Ingredients
  Dry navy beans 1 Pound
  Chopped celery 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Instant beef bouillon granules 2 Teaspoon
  Salt 1 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
  Paprika 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean

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