1 c. chopped onions
2 c. sliced carrots
1 green pepper, sliced
2 tbsp. vegetable oil
1 lb. sweet Italian sausage
4 chicken legs and 4 thighs
3 (16 oz.) cans pork and beans in tomato sauce
1/3 c. dry white wine
1 apple, peeled, cored and grated
1 tbsp. Worcestershire sauce
1 tsp. basil

In large frying pan, saute onions, carrots and green peppers in oil. Remove and set aside. In same pan, fry sausage until lightly browned and no longer pink. Remove and cut into 1 inch pieces. Set aside. Pour off some of the grease. In same pan, cook chicken in drippings. Cook 30 minutes, adding water, do not over brown.

If beans have excess liquid, drain off. Combine beans with wine, apple, Worcestershire sauce and basil. Pour 1/2 of bean mixture into 5 quart casserole dish. Top with sausage, chicken and vegetables. Pour remaining bean mixture over meat. Bake at 350 degrees for 1 hour. Makes 8 servings.