Navy bean stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry navy beans |
| 4 | quarts | Water; divided |
| 1½ | pounds | Italian sausage; cut into 1/4\" |
| 2 | cans | (14 1/2 Oz) chicken broth |
| 2 | cups | Onion; chopped |
| 1½ | cup | Carrots; thinly sliced |
| 1 | can | (15 Ounce) whole kernel corn |
| 1 | tablespoon | Minced parsley |
| 1½ | teaspoon | Italian seasoning |
Directions
Soak beans in 2 quarts of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 min. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain. In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian season and beans. Cover and bake at 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Posted to Bakery-Shoppe Digest V1 #202 by Simps <c.simpson@...> on Aug 26, 1997