Recipe: Navy Bean Stew
For 0 Persons
Category: Taste of ho, Vegetables, Beans, Pork & ham
1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; cut into
-1/4"
2 cn (14 1/2 Oz) chicken broth
2 c Onion; chopped
1 1/2 c Carrots; thinly sliced
1 cn (15 Ounce) whole kernel corn
1 tb Minced parsley
1 1/2 ts Italian seasoning
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
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Posted to Bakery-Shoppe Digest V1 #202 by Simps
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