|Dried white navy beans||3 Cup (48 tbs)|
|Leek||1 , finely chopped|
|Bacon pieces||8 Ounce|
|Chicken stock||4 Pint|
|Garlic salt||1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Garlic sausage||4 Ounce|
|Celery stalks||3 , chopped|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
Soak the beans in water overnight, then drain.
Peel and finely chop 3 onions.
Put the leek, onion, bacon, chicken, stock, seasonings and herbs in a saucepan.
Bring to the boil and simmer for 1 1/4 hours.
Meanwhile, peel and chop the tomatoes and the remaining onion.
Slice the garlic sausage.
Remove the bacon and chicken from the pan.
Dice the meats and strain the cooking liquid.
Heat the oil in a pan and fry the tomatoes, remaining onion and celery for 3 minutes.
Stir in the wine and navy beans.
Layer the bean mixture, bacon, chicken and sausage in a casserole.
Pour over the bacon cooking liquid, cover and bake in a hot oven (425° F) for 1 1/4 hours.