Country Cassoulet

Country Cassoulet

Prep time 65 minutes, plus standing
Bake time 1.5 hours

¾ pound DRY navy beans – any similar sized beans will do.
3 cups water
1 bay leaf
1 teaspoon salt
1 can [14.5 oz] chicken broth
¼ lbs bacon, diced
4 chicken thighs or legs
2 large carrots diced
2 medium onions diced
¼ cup celery with leaves, coarsely chopped
8 oz diced tomatoes
2 cloves garlic diced
½ teaspoon dried marjoram leaves
½ teaspoon ground sage
1 teaspoon whole cloves
½ to 1 lbs smoked sausage, cut into 1 inch pieces
Chopped fresh parsley

Sort beans and rinse with cold water. In a Dutch oven, soup kettle OR pressure cooker is best, combine beans, water, bay leaf, salt and pepper. Bring to a boil or up to pressure and place it into your hay box cooker and let stand for 1 to 4 hours until the beans are soft. Do NOT drain. Stir in chicken broth; bring to simmer. Meanwhile, in a cast iron Dutch oven 4 to 6 quart in size cook bacon over medium heat until crisp. using a slotted spoon, remove to paper towels. Drain’ reserve 2 tablespoons drippings. In the same pan, brown the chicken in reserved drippings on all sides; drain and set aside. Now combine the beans with cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Place whole cloves in a tea ball or cheese cloth. Add casserole; top with chicken.

Cover and bake at 350 degrees F for one hour. Uncover and add sausage. Bake 30 – 35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with chopped parsley. Yields 4 servings.

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