*  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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