Yield: 8 servings
|1 pounds||Dry navy beans|
|4 quarts||Water; divided|
|1½ pounds||Italian sausage; cut into 1/4\"|
|2 \N||14 1/2 ounce chicken broth|
|2 cups||Onion; chopped|
|1½ cup||Carrots; thinly sliced|
|1 \N||15 ounce wh kernel corn|
|1 tablespoon||Minced parsley|
|1½ teaspoon||Italian seasoning|
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.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.