Cassoulet(A French Casserole) - cooking recipe

Ingredients

1 1/2 lb. Great Northern white beans
5 carrots, divided
6 medium onions
4 whole cloves
2 (10 1/2 oz.) cans condensed chicken broth
2 bay leaves, crumbled
1/2 c. coarsely chopped celery leaves
1 1/2 tsp. salt
3 whole black peppers
3 cloves garlic, crushed
1 1/2 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. dried sage leaves (optional)
1/4 lb. bacon
4 lb. chicken, cut into 8 pieces
2 Tbsp. butter or margarine
1/8 tsp. black pepper
1 (1 lb.) can peeled tomatoes (undrained)
1 lb. Polish sausage
2 Tbsp. chopped parsley

Preparation

In an 8-quart kettle with cover, combine beans with 4 1/2 cups cold water.
Let soak 2 hours, no longer.
Do not drain beans. Meanwhile, pare carrots; cut into quarters.
Peel onions; stud 1 of the onions with whole cloves.
To beans, add chicken broth, bay leaves, 1/2 of the carrots, the onions, celery leaves, 1 teaspoon salt, the black pepper, garlic, thyme, marjoram and sage.
Bring to boil; reduce heat and simmer, covered, for 1 hour.
Add remaining carrots; cook, covered, 15 minutes longer.