-
1
Sort and wash beans.
-
2
Place in 8-qt ovenproof dutch oven.
-
3
Cover with water 2 inches above beans and let stand 8hrs or overnight.
-
4
Drain.
-
5
Add 2 1/2qt water to beans.
-
6
Stir in salt pork, garlic and next five ingredients.
-
7
Bring to a boil, cover and cook 2hrs or until beans are tender, adding water if necessary.
-
8
Remove and discard salt pork, onion, carrots, celery and bay leaf.
-
9
Set aside.
-
10
Place chicken in a roasting pan, sprinkle with salt and 2tsp pepper.
-
11
Bake at 350* for 2hours or until thermometer reads 180*.
-
12
Cool completely, reserving 3tbs drippings.
-
13
Cut chicken into serving size pieces and set aside.
-
14
Cook sausage in skillet over med-high heat until browned.
-
15
Remove and set aside.
-
16
Add pork chops and cook until browned on both sides.
-
17
Remove and set aside, reserving drippings.
-
18
Add reserved chicken drippings to drippings in skillet.
-
19
Add chopped onion and garlic.
-
20
Cook over med-high heat stirring constantly, until tender.
-
21
Add wine and cook until reduced by half.
-
22
Add diced tomatoes, 1/2tsp thyme and 2 tsp pepper.
-
23
Stir into beans.
-
24
Spoon half of bean mixture, sausage, chicken and pork chops into dutch oven, repeat layers.
-
25
Sprinkle with breadcrumbs.
-
26
Bake at 325* for 1 1/2hours.
-
27
Sprinkle with chopped parsley.
-
28
*Note-you might want to drain the beans a bit before adding tomato mixture or it is too liquidy.
