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Baked Bean Cassoulet

Chicken.delights's picture
  Dry navy beans 1 Pound
  Chopped celery 1 Cup (16 tbs)
  Carrot 1 Cup (16 tbs), chopped
  Beef bouillon cubes 2
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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