2 lb. sm. dried white beans (4 c.)
1 (14 oz.) can beef broth
1 lg. onion, studded with whole cloves
2 med. carrots, quartered
2 stalks celery, 2" pieces
2 cloves garlic, minced
1 tsp. salt
2 tsp. dried bouquet garnish
1 c. dry white wine (optional)
1/4 lb. sliced bacon
1 purple onion, sliced and separated into rings
2 1/4 lb. chicken, cut in serving pieces
1 lb. boneless pork, 1" pieces
2 bunches green scallions, with tops, sliced
1 lb. cooked kielbasa, cut into 1" pieces
1 (16 oz.) can stewed tomatoes

Wash and sort beans. Soak beans to reduce cooking time by adding enough water to cover by 2 inches. Let stand overnight. QUICK METHOD: Bring beans to a boil for 2 minutes. Cover, let stand 1 hour before using.

Add beef broth, onion with cloves, carrots, celery, garlic, salt and bouquet garnish. Bring to boil. Skim foam, reduce heat and simmer 1 hour.

Meanwhile, fry bacon until crisp. Save dripping. Crumble bacon, set aside. With 1 to 2 tablespoons of drippings in skillet, brown chicken pieces on both sides, a few pieces at a time; set aside keeping hot. Brown the pork, adding more drippings as needed. Saute the green onions lightly.

Add chicken, pork, kielbasa, stewed tomatoes and wine to the beans and beef broth. Bring to boil, reduce heat and simmer until meats are tender; about 45 minutes.

Mix in the bacon crumbs, sauteed green onions and purple onion rings. Arrange in 2 or more large ovenproof casseroles. Bake uncovered in 350 degree oven for 30 minutes.

Serves 12-14.