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La Belle Cuisine - More Main Dish Recipes

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Chicken and Navy Beans del Russo




"Poultry is for the cook what canvas is for the painter."
- Jean-Anthelme Brillat-Savarin

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  H. Hargrove - Millies Kitchen
Millie's Kitchen
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 Chicken and Navy Beans del Russo
Gourmet Archives

 1 cup dried navy beans
1 large onion, chopped
3 carrots, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
3 tablespoons unsalted butter
2 tablespoons minced parsley
2 cups cubed cooked ham
1 cup diced hard salami
One 3 1/2-pound-chicken
One 28-ounce can plum tomatoes, including juice
1 teaspoon dried thyme
2 bay leaves

In a large saucepan combine beans with 3 cups water and bring to boil. Simmer for 2 minutes, and soak for 2 hours. In a large casserole cook onion, carrots, bell pepper and garlic in butter over moderate heat for 5 minutes. Add parsley, ham, salami, and chicken. Cook mixture stirring, for about 2 minutes. Add tomatoes, thyme, bay leaves and salt and pepper to taste. Stir in beans, drained. Bring the mixture to a simmer. Bake it, covered, 1 hour 15 minutes at 325F. Serves 6.

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