Prep 1 hr 30 mins
Cook 9 hrs
I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!
- 1 cup dry navy beans (7-8 oz.)
- 2 1⁄2-3 lbs chicken pieces, skinned
- 1⁄2 lb cooked Polish sausage
- 1 cup tomato juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
- 1⁄2 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon paprika
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- Rinse the beans and place in medium saucepan.
- Add enough water to cover by 2 inches.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Remove from heat and let sit for 1 hour.
- OR, soak beans overnight in a cool place, drain and rinse.
- Rinse chicken,pat dry and set aside.
- Halve the sausage lengthwise and cut into 1 inch pieces.
- In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
- Set this mixture aside.
- In a 4 quart crockpot, combine celery, carrot and onion.
- Place chicken pieces on top.
- Pour the bean mixture on top of chicken.
- Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
- Remove Chicken and sausage with slotted spoon.
- Mash the bean mixture slightly.
- Serve chicken, sausage and beans in soup bowls.
- Serve with crusty bread and enjoy!
I scored this more for my husband than myself. I'm not a bean eater but my husband is so I'm always looking for a new bean recipe that I may like. I doubled everything except - take a guess - the beans. I'm more a soupy soup person but my husband really liked how thick this was. We were both ok with the overall flavor, but I just couldn't get past the beans. I have black eyed pea and black bean recipes I like so I may try this again with one of those. Thank you for posting - I'm probably just one of those picky eaters!
DELICIOUS!!! This was very simple to make and the only thing I changed was the amount of onions, from 1/2 c. to 1 c. Next time we'll try this with cornbread. The flavor and texture is just right for the winter season.
Very good, perfect for cold weather. I followed the recipe and we loved the flavor. I used kielbasa and chicken thighs. I also used canned, drained beans as that was what I had. Thanks, Carole in Orlando