Navy Bean Stew Recipe
Ingredients
| Navy beans | 1 pound | |
| Water | 4 Quart, divided | |
| 1-1/2 pounds Italian sausage, cut into 1/4-inch slices | ||
| Chicken broth | 2 Can (10oz) | |
| Onion | 2 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), thinly sliced | |
| Whole kernel corn | 1 Can (10oz) | |
| Minced parsley | 1 Tablespoon | |
| Italian seasoning | 1/2 Teaspoon | |
Directions
Soak beans in 2 qts.of water overnight; drain.
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.
Drain.
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.
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.
Drain.
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.
Chef
