Chicken Cassoulet - cooking recipe

Ingredients

1 cup dry navy beans (7-8 oz.)
2 1/2 - 3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

Preparation

Rinse the beans and place in medium saucepan.
Add enough water to cover by 2 inches.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let sit for 1 hour.
OR, soak beans overnight in a cool place, drain and rinse.
Rinse chicken,pat dry and set aside.
Halve the sausage lengthwise and cut into 1 inch pieces.
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
Set this mixture aside.
In a 4 quart crockpot, combine celery, carrot and onion.
Place chicken pieces on top.
Pour the bean mixture on top of chicken.
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
Remove Chicken and sausage with slotted spoon.
Mash the bean mixture slightly.
Serve chicken, sausage and beans in soup bowls.
Serve with crusty bread and enjoy!