1 1/4 cups dry navy beans
1/2 lb bulk pork sausage
1 chicken (2 1/2 to 3 lb), cut up
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup chopped yellow onion
1 1/2 cups tomato juice
1 tbsp Worcestershire sauce
2 tsp instant beef bouillon granules
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp paprika
1 day ahead: In a large saucepan bring the beans and 4 cups water to boiling. Reduce the heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into a bowl with a lid. Refrigerate overnight.
Shape the sausage into 18 small balls; brown in a skillet. Remove from the skillet, leaving the drippings. Cover meatballs and refrigerate overnight.
Sprinkle the salt and pepper over the chicken pieces and brown in the sausage drippings. Remove chicken and refrigerate overnight.
Next day: In slowcooker or crockpot place the chicken, meatballs, carrot, celery, and onion. Drain the beans and mix with the remaining ingredients. Pour beans mixture over the meat in cooker. Place the lid on the cooker and cook at low setting for 8 hours.
Remove the chicken and meatballs from the cooker. Slightly mash the bean mixture. Serve the bean mixture with the meat.
Yield: 6 servings