1 lb. dry navy beans (2 1/3 c.)
1 c. chopped celery
1 c. chopped carrot
2 tsp. instant beef bouillon granules
1 tsp. salt
1 (2 1/2-3 lb.) ready to cook broiler fryer chicken with giblets, cut up
1/2 lb. bulk pork sausage
1 c. chopped onion
1 1/2 c. tomato juice
1 tbsp. Worcestershire sauce
1/2 tsp. paprika

Soak dry beans, using 8 cups water. Bring to boiling; simmer for 2 minutes. Remove from heat. Cover pan; soak at least 1 hour. Stir in celery, carrot, bouillon granules and salt. Add giblets from chicken (refrigerate remaining chicken). Bring to boil; reduce heat. Cover; simmer 1 hour. Shape sausage into small balls; brown in large skillet. Remove sausage; set aside.

Reserve drippings in skillet. Season chicken generously with salt and pepper; brown in reserved drippings. Remove chicken; set aside.

In same skillet cook onion until tender. Stir in tomato juice and Worcestershire. Drain bean mixture, reserving liquid. Combine bean mixture, sausage and tomato mixture. Turn into 6 quart Dutch oven. Top with chicken. Add 1 1/2 cups of the reserved liquid. Sprinkle with paprika. Cover; bake at 325 degrees for 1 hour, adding more bean liquid for moistness, if needed. Makes 8 servings.