Baked Bean Cassoulet Recipe
Ingredients
| Navy beans | 1 pound | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| 2 beef bouillon cubes | ||
| 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 | |
Directions
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.
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.
Chef
