Baked Bean Cassoulet - cooking recipe

Ingredients

1 lb dried navy beans
8 cups water
1 cup chopped celery
1 cup diced carrot
2 beef bouillon cubes
2 teaspoons salt
1/2 - 1 lb bulk hot pork sausage
3 lbs chicken, cut up
1 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika

Preparation

Preheat oven to 325 degrees.
In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
Cover and bake at 325 degrees for 1 hour.