Cassoulet(A French Casserole)

• 1 1/2 lb. Great Northern white beans
• 5 carrots, divided
• 6 medium onions
• 4 whole cloves
• 2 (10 1/2 oz.) cans condensed chicken broth
• 2 bay leaves, crumbled
• 1/2 c. coarsely chopped celery leaves
• 1 1/2 tsp. salt
• 3 whole black peppers
• 3 cloves garlic, crushed
• 1 1/2 tsp. dried thyme leaves
• 1 tsp. dried marjoram leaves
• 1 tsp. dried sage leaves (optional)
• 1/4 lb. bacon
• 4 lb. chicken, cut into 8 pieces
• 2 Tbsp. butter or margarine
• 1/8 tsp. black pepper
• 1 (1 lb.) can peeled tomatoes (undrained)
• 1 lb. Polish sausage
• 2 Tbsp. chopped parsley

1. In an 8-quart kettle with cover, combine beans with 4 1/2 cups cold water.
2. Let soak 2 hours, no longer.
3. Do not drain beans. Meanwhile, pare carrots; cut into quarters.
4. Peel onions; stud 1 of the onions with whole cloves.
5. To beans, add chicken broth, bay leaves, 1/2 of the carrots, the onions, celery leaves, 1 teaspoon salt, the black pepper, garlic, thyme, marjoram and sage.
6. Bring to boil; reduce heat and simmer, covered, for 1 hour.
7. Add remaining carrots; cook, covered, 15 minutes longer.

great northern white beans, carrots, onions, cloves, condensed chicken, bay leaves, celery, salt, black peppers, garlic, thyme, marjoram leaves, sage, bacon, chicken, butter, black pepper, tomatoes, sausage, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346845 (may not work)