Chicken and Sausage Cassoulet

1 1/4 cups dry navy beans

1/2 pound bulk pork sausage

1 2 1/2 to 3 lb. Chicken, cut up

1/2 cup finely chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1 1/2 cups tomato juice

1 tbsp. Worcestershire sauce

2 tsp. Instant beef bouillon granules

1 tsp salt

1/2 tsp. dried basil, crushed

1/2 tsp, dried oregano, crushed

1/2 tsp. paprika

Advance preparation: In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Refrigerate overnight.

Shape sausage into 18 balls, brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

Before serving: In crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix with remaining ingredients. Pour over meat mixture. Cover; cook on lowheat setting for 8 hours. Remove chicken and meatballs, mash bean mixture slightly; sever with meat.

Makes 6 servings.