BAKED BEAN CASSOULET

Baked Bean Cassoulet image

Provided by 4-H Mom

Categories Chicken

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

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1 lb dried navy beans
8 cups water
1 cup chopped celery
1 cup diced carrot
2 beef bouillon cubes
2 teaspoons salt
1/2-1 lb bulk hot pork sausage
3 lbs chicken, cut up
1 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika

Steps:

Preheat oven to 325 degrees.
In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
Cover and bake at 325 degrees for 1 hour.

Nutrition Facts : Calories 539.5, Fat 25.5, SaturatedFat 7.8, Cholesterol 99.3, Sodium 1185.3, Carbohydrate 41, Fiber 14.9, Sugar 5.9, Protein 36.9