Country Cassoulet
Yield
4 servingsPrep
1 hrsCook
2 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | 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 |
*
|
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.
