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Navy Bean Stew

Chef.at.Home's picture
Ingredients
  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
Directions

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.
Drain.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Bean

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4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4290 Calories from Fat 1929

% Daily Value*

Total Fat 213 g327.6%

Saturated Fat 74 g370.2%

Trans Fat 0 g

Cholesterol 537.2 mg179.1%

Sodium 5597.4 mg233.2%

Total Carbohydrates 377 g125.7%

Dietary Fiber 129.2 g516.9%

Sugars 71.7 g

Protein 237 g473.9%

Vitamin A 282.9% Vitamin C 78.7%

Calcium 81.4% Iron 207.6%

*Based on a 2000 Calorie diet

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Navy Bean Stew Recipe