2 c. dry white beans
2 qt. water
1/2 lb. salt pork, diced
1 c. chopped onion
1 c. chopped celery
1 clove garlic, minced
1 (8 oz.) can tomato sauce
2 c. chicken broth
1 tsp. dried leaf thyme
1 bay leaf
1/2 c. chopped parsley
1 tbsp. salt
12 broiler-fryer chicken thighs

Rinse beans, add to water in large kettle and bring to boil; simmer 2 minutes. Remove from heat and let stand for 1 hour. Simmer, uncovered, over medium heat for 1 hour.

In large skillet, brown salt pork; add onion, celery and garlic; cook over low heat until vegetables are tender, about 10 minutes. Add to beans along with tomato sauce, chicken broth, thyme, bay leaf, parsley and salt; cook 30 minutes. Turn into 4-quart casserole, cover and bake in 300 degree oven for 2 1/2 hours. Add chicken thighs and bake 1 1/2 hours longer. 6 servings.