Country Cassoulet

Yield

servings

Prep

hrs

Cook

hrs

Ready

hrs

Trans-fat Free, High Fiber

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

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Comments

Nutrition Facts

446g

Amount per Serving

Calories 72840% 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%

Country Cassoulet

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

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710	ml	water
340.2	g	navy beans, dried
1	each	bay leaves	*
5	ml	salt
1.3	ml	black pepper	*
1	can	chicken broth	*
113.4	g	bacon diced
4	each	chicken legs or thighs	*
2	each	carrots quartered
2	medium	onions quartered
59	ml	celery with leaves, coarsely chopped
1	can	tomatoes chopped, liquid reserved	*
2	each	garlic cloves crushed
2.5	ml	marjoram dried	*
2.5	ml	sage ground	*
5	ml	cloves whole
226.8	g	smoked sausage cut into 2inch pieces
1	x	parsley leaves chopped, fresh	*