Country Cassoulet

• 3 cups water
• 3/4 pound navy beans, dried
• 1 each bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can chicken broth
• 1/4 pound bacon diced
• 4 each chicken legs or thighs
• 2 each carrots quartered
• 2 medium onions quartered
• 1/4 cup celery with leaves, coarsely chopped
• 1 can tomatoes chopped, liquid reserved
• 2 each garlic cloves crushed
• 1/2 teaspoon marjoram dried
• 1/2 teaspoon sage ground
• 1 teaspoon cloves whole
• 1/2 pound smoked sausage cut into 2inch pieces
• 1 x parsley leaves chopped, fresh

1. In a large skillet, combine water, beans, bay leaf, salt and pepper.
2. Bring to a boil; boil, uncovered, for 2 minutes.
3. Remove from the heat.
4. Cover and let soak for 1 hour.
5. Add chicken broth; cover and cook 1 hour.
6. Meanwhile, fry bacon until crisp.
7. Remove bacon and reserve 2 tablespoons of the drippings.
8. Brown chicken; set aside.
9. In a 3-qt.
10. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage.
11. Sprinkle with cloves; top with chicken.
12. Cover and bake at 350F (180C) for 1 hour.
13. Add sausage.
14. Uncover; bake about 30 minutes more or until beans are tender.
15. Discard bay leaf.
16. Garnish with chopped.

water, navy beans, bay leaves, salt, black pepper, chicken broth, bacon, chicken, carrots, onions, celery, tomatoes, garlic, marjoram dried, sage ground, sausage, parsley

Taken from recipeland.com/recipe/v/country-cassoulet-37450 (may not work)