Baked Bean Cassoulet
|Dry navy beans||1 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Carrot||1 Cup (16 tbs), chopped|
|Beef bouillon cubes||2|
|Broiler fryer chicken||3 Pound, cut up (With Giblets)|
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Tablespoon|
In large kettle boil beans and 8 cups water for 2 minutes.
Remove from heat.
Do not drain.
Cover; let stand 1 hour.
Add celery, carrot, bouillon cubes, salt, and chicken neck and giblets.
Simmer, covered, for 1 hour.
Shape sausage into small balls; brown in large skillet.
Remove sausage; leave drippings.
Season chicken; brown in drippings.
Remove; set aside.
In same skillet cook onion till tender.
Stir in tomato juice and Worcestershire.
Drain bean mixture, reserving liquid.
In 6-quart Dutch oven combine bean mixture, sausage, and tomato mixture.
Top with chicken; add 1 1/2 cups bean liquid.
Sprinkle with paprika, if desired.
Cover; bake at 325° for 1 hour; add bean liquid, if needed.