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Navy Bean Stew Recipe
|Dry navy beans||1 Pound|
|Water||4 Quart, divided|
|Italian sausage||1 1⁄2 Pound, cut into 1/4-inch slices|
|Canned chicken broth||29 Ounce (Two 14.5 Ounce Can)|
|Chopped onion||2 Cup (32 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Canned whole kernel corn||16 Ounce (1 Can)|
|Minced parsley||1 Tablespoon|
|Italian seasoning||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4290 Calories from Fat 1929
% Daily Value*
Total Fat 213 g327.6%
Saturated Fat 74 g370.2%
Trans Fat 0 g
Cholesterol 537.2 mg
Sodium 5597.4 mg233.2%
Total Carbohydrates 377 g125.7%
Dietary Fiber 129.2 g516.9%
Sugars 71.7 g
Protein 237 g473.9%
Vitamin A 282.9% Vitamin C 78.7%
Calcium 81.4% Iron 207.6%
*Based on a 2000 Calorie diet
Place in a large saucepan and add remaining water.
Bring to a boil; boil for 2 minutes.
Reduce heat; cover and simmer for 60-70 minutes or until beans are tender.
In a Dutch oven, brown sausage.
Add broth, onion, carrots, corn, parsley, Italian seasoning and beans.
Cover and bake at 350° for 30 minutes.
Uncover and bake 30 minutes longer or until bubbly.