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

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