Chicken And Sausage Baked Bean Cassoulet(Serves 8) Recipe

Name: Chicken And Sausage Baked Bean Cassoulet(Serves 8)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In large kettle, combine beans and water.
2
Bring to a boil; boil for 2 minutes.
3
Remove from heat.
4
Cover and let stand for 1 hour (do not drain).
5
To beans, add celery, carrots, bouillon cubes and salt.
6
Bring to boil.
7
Reduce heat and simmer, covered, for 1 hour.
8
Cut sausage into small pieces and brown in skillet. Remove sausage and set aside, reserving drippings.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. (2 c.) dry navy beans, 8 c. water, 1 c. chopped celery, 1 c. diced carrots, and more.

Yes, Chicken And Sausage Baked Bean Cassoulet(Serves 8) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Sausage Baked Bean Cassoulet(Serves 8)

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