Baked Bean Cassoulet Recipe
Ingredients
| Navy beans | 1 pound | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| 2 teaspoons instant beef bouillon granules | ||
| Salt | 1 Teaspoon | |
| Fryer chicken | 3 Pound | |
| 1/2 pound bulk pork sausage | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Tomato juice | 1 1/2 Cup (16 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.
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.
Chef
