1 1/2 lbs. great northern beans
6 med. onions
2 (10 1/2 oz.) cans condensed chicken broth, undiluted
2 bay leaves, crumbled
1/2 c. coarsely chopped celery leaves
1 1/2 tsp. salt
3 cloves garlic, crushed
1 1/2 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
4 lbs. roasting chicken, cut into 8 pieces
2 tbsp. butter
1 (1 lb.) can peeled tomatoes, undrained
1 lb. Polish sausage (whole)
2 tbsp. chopped parsley
5 carrots
4 whole cloves
3 whole black peppers
1 tsp. dried sage leaves
1/4 lb. bacon, unsliced
1/8 tsp. pepper

In an 8 quart kettle with cloves, combine beans with 4 1/2 cups cold water. Let soak 2 hours, no longer. Do not drain beans. Meanwhile, pare carrots; cut into quarters. Peel onions, stud one of the onions with whole cloves. To beans, add chicken broth, bay leaves, 1/4 of the carrots; the onions, studded with cloves, celery leaves, 1 teaspoon salt, the black pepper, garlic, thyme, marjoram and sage. Bring just to boiling, reduce heat and simmer, covered, for 1 hour. Add remaining carrots, cook, covered for 15 minutes longer.

Meanwhile, cut bacon into two pieces. In large skillet saute bacon until browned, turning on all sides. Drain off fat.

Preheat oven to 350 degrees. Turn bean mixture into 6 quart casserole. Add bacon. Bake, uncovered 30 minutes. Meanwhile in hot butter in large skillet, brown chicken (half at a time) turning with tongs to brown well on all sides. This should take about 30 minutes in all. Sprinkle evenly with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add browned chicken and undrained tomatoes to beans. With sharp knife cut 9 diagonal slashes 1/8" deep, in top of sausage. Place sausage on top of chicken and vegetables, cover tightly (you may use foil), bake 45 minutes or until chicken is tender. Bake, uncovered, 10 minutes longer. To serve, sprinkle with parsley.