*  Exported from  MasterCook  *

                           Country Cassoulet

Recipe By     : Taste of Home, Roberta Strobmaier, lebanon, New Jersey
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      cups          water
    3/4  pound         dry navy beans
  1                    bay leaf
  1      teaspoon      salt
    1/4  teaspoon      pepper
  1      can           chicken broth -- (14-1/2 ounces)
    1/4  pound         bacon -- diced
  4                    chicken legs or thighs
  2                    carrots -- quartered
  2      medium        onions -- quartered
    1/4  cup           coarsely chopped celery with leaves
  1      can           tomatoes -- chopped, liquid
                       -- reserved (8 ounces)
  2                    garlic cloves -- crushed
    1/2  teaspoon      dried marjoram leaves
    1/2  teaspoon      ground sage
  1      teaspoon      whole cloves
    1/2  pound         smoked sausage -- cut into 2-inch
                       -- pieces
                       Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper.
Bring to a boil;
boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak
for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry
bacon until crisp. Remove bacon and reserve 2 tablespoons of the
drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and
cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic,
marjoram and sage. Sprinkle with cloves; top with chicken. Cover and
bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more
or until beans are tender. Discard bay leaf. Garnish with chopped
parsley. Recipe may be doubled. Yield: 4 servings.



Busted by Sara Horton, 5/27/98


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