Ingredients
3/4 pound dried navy beans3 cups water1 bay leaf1 can (14-1/2 ounces) chicken broth1/4 pound bacon, diced4 chicken legs or thighs2 medium carrots, quartered2 medium onions, quartered1 cup canned diced tomatoes1/4 cup coarsely chopped celery with leaves2 garlic cloves, crushed1 teaspoon salt1/2 teaspoon dried marjoram leaves1/2 teaspoon rubbed sage1 teaspoon whole cloves1/4 teaspoon pepper1/2 pound smoked sausage, cut into 2-inch piecesMinced fresh parsley
Preparation
Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain.
Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken.
Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.
