Navy Bean Stew
|Dry navy beans||1 Pound|
|Water||4 Quart, divided|
|Italian sausage||1 1⁄2 Pound, cut into 1/4-inch slices|
|Canned chicken broth||29 Ounce (Two 14.5 Ounce Can)|
|Chopped onion||2 Cup (32 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Canned whole kernel corn||16 Ounce (1 Can)|
|Minced parsley||1 Tablespoon|
|Italian seasoning||1 1⁄2 Teaspoon|
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.
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.