| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3/4 |
lb |
Dry navy beans |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Chicken broth |
| 1/4 |
lb |
Bacon, diced |
| 3 |
lg |
Chicken breasts |
| 2 |
|
Carrots, quartered |
| 2 |
md |
Onions, quartered |
| 1/4 |
c |
Coarsley chopped celery with leaves |
| 1 |
cn |
(8 ounces) tomatoes, chopped, liquid reserved |
| 2 |
|
Garlic cloves, crushed |
| 1/2 |
ts |
Dried marjoram leaves |
| 1/2 |
ts |
Ground sage* |
| 1 |
ts |
Whole cloves |
| 1/2 |
lb |
Smoked sausage, cut into 2 inch pieces |
|
|
Chopped fresh parsley |
INSTRUCTIONS
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 quart 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 for
1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are
tender. Discard bay leaf. Garnish with chopped parlsey. Recipe may be
doubled. makes 4 servings.
*I use poultry seasoning
Posted to EAT-L Digest 21 Sep 96
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Sun, 22 Sep 1996 10:55:48 -0500
A Message from our Provider:
“We simply prepare ourselves. God fills us.”