Navy Bean Stew
Description
Hearty stew featuring creamy navy beans, smoked meat, and root vegetables for a filling meal.
Ingredients
- 1 pound dried navy beans
- 2 quarts water
- 1 1/2 pounds italian sausage, cut into 1/4 inch slices
- 2 (14.5 ounce) cans chicken broth 2 cups chopped onion
- 1 1/2 cups thinly sliced carrots 1 (15 ounce) can whole kernel corn
- 1 tablespoon minced fresh parsley 1 1/2 teaspoons italian seasoning
Directions
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- In same pan, bring the water and soaked beans 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, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
