Chicken and sausage cassoulet

6 servings

Ingredients

Quantity Ingredient
1¼ cup Dry navy beans
½ pounds Pork sausage
1 Cut up chicken
½ cup Carrots; finely chopped
½ cup Celery; finely chopped
½ cup Onion; finely chopped
1½ cup Tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons Instant beef bouillon grains
½ teaspoon Basil leaves
½ teaspoon Oregano leaves
½ teaspoon Paprika
1 teaspoon Salt

Directions

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 1-½ 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 crocery cooker place chicken , meatballs, arrot, celery, and onion. Drain beans; mix wiht 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. Submitted By FRAN MCGEE On 10-18-94

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