Navy Bean Stew Recipe
Ingredients
1 pound dry navy beans
4 quarts water, divided
1-1/2 pounds Italian sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 can (15 to 16 ounces) whole kernel corn
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
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.
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