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Chicken Cassoulet

1/2 cup dry navy beans
1 1/2 pounds chicken pieces with skin removed
3/4 cup reduced-sodium tomato juice
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1 garlic clove -- minced
1 bay leaf
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried sage -- crushed
1/4 teaspoon paprika


Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill.

In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on LOW heat 8 to 10 hours. Remove and discard bay leaf.

This recipe yields 4 servings.


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