INGREDIENTS

• 3 carrots, cut in 1/2 inch slices
• 1/2 cup chopped onion
• 1/2 cup water
• 1 (6 oz.) can tomato paste
• 1/2 cup dry red wine
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon ground cloves
• 1 bay leaf
• 2 (15 oz.) cans navy beans, drained
• 4 boneless skinless chicken breast halves
• 1/2 lb. fully cooked Polish sausage or other smoked sausage, sliced 1/4-inch thick

PREPARATION

1. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered for 5 minutes.
2. Transfer the boiled mixture to a 3 1/2 to 4 quart crock pot and stir in tomato paste, wine, and seasonings; add beans.
3. Place chicken on top of bean mixture and put sausage on top of the chicken.
4. Cover and cook on low heat setting for 6 to 8 hours or high heat for 3 to 4 hours.
5. Before serving, remove bay leaves and skim off fat.
6. Serve as a stew or with hot cooked rice.
7. Makes 4 to 6 servings.