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Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 3/4 pound dry navy beans

  3. 1 bay leaf

  4. 1 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1 can chicken broth -- (14-1/2 ounces)

  7. 1/4 pound bacon -- diced

  8. 4 chicken legs or thighs

  9. 2 carrots -- quartered

  10. 2 medium onions -- quartered

  11. 1/4 cup coarsely chopped celery with leaves

  12. 1 can tomatoes -- chopped, liquid

  13. -- reserved (8 ounces) 2 garlic cloves -- crushed

  14. 1/2 teaspoon dried marjoram leaves

  15. 1/2 teaspoon ground sage

  16. 1 teaspoon whole cloves

  17. 1/2 pound smoked sausage -- cut into 2-inch

  18. -- pieces Chopped fresh parsley

  19. 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook

  20. 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve

  21. 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

  22. 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped

Instructions Jump to Ingredients ↑

  1. Busted by Sara Horton, 5/27/98

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