Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bulk pork sausage |
| 1 small | Onion, sliced (1/2 cup) |
| 1 clove | Garlic, minced |
| 1½ cup | Cubed, fully cooked ham |
| 2 tablespoons | Snipped parseley |
| 1 each | Bay leaf |
| 2 cans | Navy beans (15-oz. each) |
| ¼ cup | Dry white wine |
| \N dash | Ground cloves |
In skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat.
Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1½-quart casserole.
Bake, covered, at 325 for 45 minutes. Uncover and bake 40 to 45 minutes longer; stirring occasionally. Remove Bay leaf.
Serve in bowls with hot corn bread, if desired.