1 1/4 c Dry navy beans
1/2 lb Pork sausage
1 Chicken; cut up
1/2 c Carrots; finely chopped
1/2 c Celery; finely chopped
1/2 c Onion; finely chopped
1 1/2 c Tomato juice
1 tb Worcestershire sauce
2 ts Instant beef bouillon grains
1/2 ts Basil leaves
1/2 ts Oregano leaves
1/2 ts Paprika
1 ts Salt
ADVANCE PREPARATION:
(I didn't do this, I had beans already cooked in the fridge, and
couldn't see any reason to let the rest of the stuff sit over night.
I just browned it all and threw in the Crock Pot. My hubby says it
rates an 8 or 9, nothing other than Prime rib or tenderloin rate any
higher than that.)
In large saucepan bring beans and 4 cups water to boiling. Reduce
heat and simmer, covered, for 1-1/2 hours. Pour beans and liquid
into bowl. Refrigerate overnight.
Shape sausage into 18 balls; brown in skillet. Remove meatballs;
reserve drippings in skillet. Cover meatballs; refrigerate
overnight. Sprinkle chicken with salt and pepper; breown in reserved
drippings. Remove chicken; cover and refrigerate overnight.
BEFORE SERVING:
In crockery cooker place chicken, meatballs, carrot, celery, and
onion. Drain beans; mix with remaining ingredients. Pour over meat
mixture. cover; cook on low heat setting for 8 hours. Remove chicken
and meatballs. Mash bean mixture slightly; serve with meat.
