Chicken And Sausage Baked Bean Cassoulet(Serves 8)

• 1 lb. (2 c.) dry navy beans
• 8 c. water
• 1 c. chopped celery
• 1 c. diced carrots
• 2 beef bouillon cubes
• 1 tsp. salt
• 2 1/2 to 3 lb. fryer chicken, cut up
• 1/2 lb. hot Italian sausage
• 1 c. chopped onion
• 1 1/2 c. tomato juice
• 1 tsp. Worcestershire sauce
• paprika

1. In large kettle, combine beans and water.
2. Bring to a boil; boil for 2 minutes.
3. Remove from heat.
4. Cover and let stand for 1 hour (do not drain).
5. To beans, add celery, carrots, bouillon cubes and salt.
6. Bring to boil.
7. Reduce heat and simmer, covered, for 1 hour.
8. Cut sausage into small pieces and brown in skillet. Remove sausage and set aside, reserving drippings.

beans, water, celery, carrots, salt, fryer chicken, hot italian sausage, onion, tomato juice, worcestershire sauce, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558489 (may not work)