1 lb (2 cups) dried navy beans
8 cups water
1 cup sliced celery
1 cup diced carrots
2 beef bouillon cubes
1 tsp salt
2½ - 3 lb whole chicken with giblets, cut up
½ lb bulk pork sausage
1 cup chopped onion
1½ cups tomato juice
1 tbls Worcestershire sauce
½ tsp paprika
In large kettle, combine beans with water; bring to boiling. Boil 2 minutes and remove from heat. Cover, let stand 1 hour. Do not drain. Add to beans: celery, carrots, bouillon, salt, and neck/giblets from chicken. (Refrigerate remaining chicken) Bring to boiling; reduce heat. Simmer, covered, 1 hour. Shape sausage into small balls, brown in large skillet. Remove sausage and set aside, reserving drippings in skillet. Sprinkle chicken pieces liberally with salt and pepper. Brown chicken in reserved drippings. Remove chicken, set aside. In same skillet, cook onion until tender. Stir in tomato juice and Worcestershire. Drain bean mixture, reserving 1½ cups of the liquid. Combine bean mixture, sausage, and tomato mixture. Turn into 6-quart Dutch oven. Top with chicken pieces. Pour reserved liquid over chicken. Sprinkle with paprika. Cover, bake in 325 degree oven for 1 hour, adding bean liquid if necessary. Makes 8 servings.
