Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Cassoulette

Recipe Link: http://southernfood.about.com/food/southernfood/

List of Ingredients




1 pound dry navy beans, rinsed

4 cups water

4 skinless, boneless chicken breast halves, cut into 1-inch pieces

8 ounces cooked ham, cut into 1-inch pieces

3 large carrots, sliced

2 medium onions, coarsely chopped

1 celery stalk, sliced

1/4 cup firmly packed brown sugar

1/2 teaspoon salt

1/4 teaspoon EACH black pepper and dry mustard

1 (8-ounce) can tomato sauce

2 tablespoons molasses



Recipe



1. In slow cooker, soak beans overnight in 4 cups water. Cover; cook on high setting for 3 hours.

2. Add remaining ingredients; mix well. Cover; cook on high setting for an additional 3 to 4 hours or until beans are tender.

Recipe originally from "Cook Light, Eat Right" by Pillsbury-via-Southern U.S. Cuisine (crockpot collection)