|Bulk pork sausage||1⁄2 Pound|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Cubed fully cooked ham||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||2 Tablespoon|
|Canned navy beans||30 Ounce (Two 15 Ounce Cans)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Ground cloves||1 Dash|
In skillet cook sausage, onion, and garlic till meat is lightly browned and onion is tender; drain off fat.
Add ham, parsley, and bay leaf; mix well.
Stir in undrained beans, wine, and cloves.
Turn into a 1 1/2 quart casserole.
Bake, covered, at 325° for 45 minutes.
Uncover and bake 40 to 45 minutes longer, stirring occasionally.
Remove bay leaf.