Chicken and Sausage Cassoulet
 

Chicken and Sausage Cassoulet

1 1/4 cups Dry navy beans
1/2 pound Pork sausage
1 Cut up chicken
1/2 cup Carrots -- finely chopped
1/2 cup Celery -- finely chopped
1/2 cup Onion -- finely chopped
1 1/2 cup Tomato juice
1 Tablespoon Worcestershire sauce
2 teaspoons Instant beef bouillon grains
1/2 teaspoon Basil leaves
1/2 teaspoon Oregano leaves
1/2 teaspoon Paprika
1 teaspoon Salt

In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1-1/2 hours. Pour beans and liquid into bowl.
Refrigerate overnight.

Shape sausage into 18 balls; brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle
chicken with salt and pepper; brown in reserved drippings. Remove chicken; cover and refrigerate overnight.

BEFORE SERVING: In crockery cooker place chicken , meatballs, carrot, celery, and onion. Drain beans; mix with remaining ingredients. Pour over meat
mixture. cover; cook on low heat setting for 8 hours.

Remove chicken and meatballs. mash bean mixture slightly; serve with meat.

Serves: 6

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