Here’s an easy take on the traditional, hearty and rewarding French dish
In a large bowl, cover beans with water. Stand overnight; drain. Rinse under cold water; drain.
In a large saucepan of boiling water, cook sausages, uncovered, 2 mins; drain.
Heat oil in 5 litre (20 cups) flameproof casserole dish; cook chicken and sausages, in batches, until browned. Drain on absorbent paper; slice sausages thickly.
Add bacon to dish; cook, stirring, until crisp. Drain on absorbent paper.
Return chicken to dish with beans, garlic, spices, vegetables, wine, the water and tomato paste. Cook, covered, in oven 1½ hrs.
Add sausages; cover. Cook about 30 mins or until sausages are cooked. Season to taste. Serve sprinkled with bacon and parsley.