Chicken And Sausage Baked Bean Cassoulet(Serves 8) - cooking recipe

Ingredients

1 lb. (2 c.) dry navy beans
8 c. water
1 c. chopped celery
1 c. diced carrots
2 beef bouillon cubes
1 tsp. salt
2 1/2 to 3 lb. fryer chicken, cut up
1/2 lb. hot Italian sausage
1 c. chopped onion
1 1/2 c. tomato juice
1 tsp. Worcestershire sauce
paprika

Preparation

In large kettle, combine beans and water.
Bring to a boil; boil for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour (do not drain).
To beans, add celery, carrots, bouillon cubes and salt.
Bring to boil.
Reduce heat and simmer, covered, for 1 hour.
Cut sausage into small pieces and brown in skillet. Remove sausage and set aside, reserving drippings.