Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water Leaves
3/4 lb Navy beans -- dry 1 cn Tomatoes -- chopped 8 oz
1 ea Bay leaf Liquid reserved
1 ts Salt 2 Cloves garlic -- crushed
1/4 ts Pepper 1/2 ts Dried marjoram -- leaves
1 cn Chicken broth -- 14 1/2 oz 1/2 ts Ground sage
1/4 lb Bacon -- diced 1 ts Whole cloves
4 ea Chicken legs -- or thighs 1/2 lb Smoked sausage -- cut into 2
2 ea Carrots -- quartered In piece
2 md Onions -- quartered Chopped fresh parsley
1/4 c Chopped celery -- with

In a large skillet, combine water, beans, bay leaf, salt and pepper.
Bring to a boil; boil uncovered for 2 min. Remove from the heat.
Cover and let soak for l 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 qt.
casserole, mix beans and cooking liquid, bacon, carrots, onion,
celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves;
top with chicken. Cover and bake at 350 deg. for 1 hr. Add sausage.
Uncover; bake about 30 minutes more or until beans are tender.
Discard bay leaf. Garnish with chopped parsley. Recipe may be
doubled. Yield: 4 servings.

Recipe By : Country Woman

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