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.
