1 1/2 lbs. navy beans
6 c. water
Salt and pepper to taste
2 (10 1/2 oz.) can chicken broth
1/2 lb. bacon, diced
8 chicken parts, skinned
4 carrots, quartered
4 med. onions, halved
4 whole cloves
2 bay leaves
1/2 c. coarsely chopped celery leaves
3 cloves garlic, crushed
1/2 tsp. thyme
1 tsp. marjoram
1 tsp. sage
1 (1 lb.) can peeled tomatoes
1 lb. Polish sausage, slashed

In large kettle, bring water to boil. Add beans, salt, and pepper. Cook 2 minutes. Remove from heat, cover and let soak 1 hour. Add chicken broth, cook 1 hour or more. Fry bacon. Drain all but 2 tablespoons fat and brown chicken. In 6 quart casserole, mix beans and cooking liquid, bacon, chicken, vegetables, herbs and tomatoes. Cover and bake at 350 degrees for 1 hour. Uncover, add sausage. Bake until beans are tender. Garnish with chopped parsley. Serves 6