Navy Bean Stew

8 Servings

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Navy Bean Stew Ingredients

1 lb Dry navy beans	1 1/2 c Carrots; thinly sliced
4 qt Water; divided	1 cn (15 Ounce) whole kernel corn
1 1/2 lb Italian sausage; cut into	1 tb Minced parsley
2 cn (14 1/2 Oz) chicken broth	1 1/2 ts Italian seasoning
2 c Onion; chopped

Instructions for Navy Bean Stew

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 on Aug 26, 1997

Main Ingredient: PorkCuisine: Uncategorized

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