Country Cassoulet

Country Cassoulet

Submitted by cocook

YIELD

4 servings

PREP

1 hrs

COOK

2 hrs

READY

4 hrs

Ingredients

3

CUPS WATER

¾

POUND NAVY BEANS, DRIED

1

EACH BAY LEAVES *

1

TEASPOON SALT

¼

TEASPOON BLACK PEPPER

1

CAN CHICKEN BROTH *

¼

POUND BACON
diced

4

EACH CHICKEN LEGS
or thighs *

2

EACH CARROTS
quartered

2

MEDIUM ONIONS
quartered

¼

CUP CELERY
with leaves, coarsely chopped

1

CAN TOMATOES
chopped, liquid reserved *

2

EACH GARLIC CLOVES
crushed

½

TEASPOON MARJORAM
dried *

½

TEASPOON SAGE
ground *

1

TEASPOON CLOVES
whole

½

POUND SMOKED SAUSAGE
cut into 2inch pieces

1

X PARSLEY LEAVES
chopped, fresh *

Directions

In a large skillet, combine water, beans, bay leaf, salt and pepper.

Bring to a boil; boil, uncovered, for 2 minutes.

Remove from the heat. Cover and let soak for 1 hour.

Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp.

Remove bacon and reserve 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 350℉ (180℃) for 1 hour.

Add sausage. Uncover; bake about 30 minutes more or until beans are tender.

Discard bay leaf. Garnish with chopped.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 446g (15.7 oz)

Amount per Serving

Calories 728 40% of calories from fat

% Daily Value *

Total Fat 32g 49%

Saturated Fat 11g 54%

Trans Fat 0g

Cholesterol 72mg 24%

Sodium 2224mg 93%

Total Carbohydrate 23g 23%

Dietary Fiber 15g 61%

Sugars g

Protein 85g

Vitamin A 103% • Vitamin C 20%

Calcium 19% • Iron 35%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber