6 c. water
1 1/2 lb. navy beans
Salt and pepper to taste
2 (10 1/2 oz.) cans chicken broth
1/2 lb. bacon, diced
8 chicken parts
5 carrots, quartered
4 med. onions, halves
4 whole cloves
2 bay leaves
1/2 c. coarsely chopped celery leaves
3 cloves garlic, crushed
1/2 tsp. thyme
1 tsp. each marjoram and 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; let soak 1 hour. Add chicken broth; cook 1 hour 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 in 350 degree oven for 1 hour. Uncover; add sausage; bake until beans are tender. Garnish with chopped parsley. Serves 6.