- 450 g white navy beans
- 4 chicken legs
- 4 garlic sausages
- 1 cup cubed fanciable or salt pork or bacon
- 3 medium carrots (cut into thirds)
- 3 celery stalks (cut into thirds)
- 2 cups onions diced
- 4 cloves garlic minced
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 2 tbsp duck fat or lard
- 1 litre chicken stock
- 1 litre water
- 1/4 cup bread crumbs or panko
For the Bouquet Garni
6 stalks parsley
3 bay leaves
1 tbsp whole peppercorns
Soak Your Beans
- Put beans into a container with salt and water and soak overnight.
- Before cooking, drain beans.
- Heat duck fat in dutch oven and render guanciale/salted pork until golden brown.
- Remove guanciale from oil and reserve in a bowl.
- Generously coat skin of chicken with black pepper.
- Place chicken skin side down in dutch oven and cook for about 8 mins (until skin is deep golden brown). Flip chicken and cook for another 3 – 4 min. Remove chicken and place in a bowl.
- Place sausage in pot (yup with that same liquid fat) and brown on all sides. Once a deep golden brown, remove from pot and place it in bowl.
- Throw diced onions and minced garlic into your pot of liquid fat and cook on medium heat until onions are soft and translucent.
- Once onions are translucent, stir in the drained beans, ensuring everything gets evenly coated.
- Combine carrots, celery, and bouquet garni, chicken stock and Water
- Bring to a boil then reduce to a simmer on medium-low heat.
- Simmer for about 1 hr until the beans are soft.
- Once beans are cooked, remove carrots, celery, bouquet grain and discard.
- Combine guanciale with beans and stir. Next, place sausage and finally chicken on top (skin side up). The chicken should pretty much cover all the beans.
- Bake in oven at 300º for approximately 2-3 hours. It will start to form a crust on top (this is a good thing).
- Check occasionally to see if you need to add water. If so, slowly run water down the side of the pot as not to disturb the crust.
- The consistency should be like baked beans. It shouldn’t be watery.
- During the last hour to hour and a half of cooking — as the fat rises — sprinkle bread crumbs on top and incorporate into liquid layer of fat. As breadcrumbs brown, press down with a spoon and add a new layer of breadcrumbs. Repeat until no more fat rises. During this process, a deep crust should form.
- Once the top is the color of mahogany brown, remove from oven and serve.
(NOTE: If you need instruction on how to make the Bouquet Garni, just search for a video online.)Please share, thank you!