1. Sort and wash beans. 2. Place in 8-qt ovenproof dutch oven. 3. Cover with water 2 inches above beans and let stand 8hrs or overnight. 4. Drain. 5. Add 2 1/2qt water to beans. 6. Stir in salt pork, garlic and next five ingredients. 7. Bring to a boil, cover and cook 2hrs or until beans are tender, adding water if necessary. 8. Remove and discard salt pork, onion, carrots, celery and bay leaf. 9. Set aside. 10. Place chicken in a roasting pan, sprinkle with salt and 2tsp pepper. 11. Bake at 350* for 2hours or until thermometer reads 180*. 12. Cool completely, reserving 3tbs drippings. 13. Cut chicken into serving size pieces and set aside. 14. Cook sausage in skillet over med-high heat until browned. 15. Remove and set aside. 16. Add pork chops and cook until browned on both sides. 17. Remove and set aside, reserving drippings. 18. Add reserved chicken drippings to drippings in skillet. 19. Add chopped onion and garlic. 20. Cook over med-high heat stirring constantly, until tender. 21. Add wine and cook until reduced by half. 22. Add diced tomatoes, 1/2tsp thyme and 2 tsp pepper. 23. Stir into beans. 24. Spoon half of bean mixture, sausage, chicken and pork chops into dutch oven, repeat layers. 25. Sprinkle with breadcrumbs. 26. Bake at 325* for 1 1/2hours. 27. Sprinkle with chopped parsley. 28. *Note-you might want to drain the beans a bit before adding tomato mixture or it is too liquidy. ---------------------------------------------------------------------------
Nutrition
Ingredients
