Navy Bean Stew



8 servings



1 lb. dry navy beans
1 gal. water, divided
1-1/2 lb. Italian sausage, cut into 1/4-inch slices
2 cans (14-1/2 oz. each) chicken broth
2 cups chopped onion
1-1/2 cup thinly sliced carrots
1 can (15 oz.) whole kernel corn
1 tbsp. minced parsley
1-1/2 tsp. 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 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 season and beans. Cover and bake at 350°F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

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