Navy Bean Stew: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min + soaking the beans overnight |CookTime=2 - 2 1/2 hours |Source= |Yield=8-10 servings |Rating= }} === Ingredients === * 1 lb dry navy beans * 4 qts water, ... |
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Revision as of 01:14, 9 September 2009
| Summary | |
|---|---|
| Prep time | 30 min + soaking the beans overnight |
| Cook time | 2 - 2 1/2 hours |
| Source | |
| Yield / serves | 8-10 servings |
| Rating | |
Ingredients
- 1 lb dry navy beans
- 4 qts water, divided
- 1 1/2 lb Italian sausage, cut into 1/4" slices
- 2 cans (14.5 oz each) chicken broth
- 2 c chopped onion
- 1 1/2 c thinly sliced carrots
- 1 can (15-16 oz) whole kernel corn
- 1 T minced parsley
- 1 1/2 t Italian seasoning
Preparation
Soak beans in 2 qts water overnight; drain. Place in large pan with remaining water. Bring to boil for 2 minutes. Cover and simmer 60-70 minutes until tender. Drain.
In Dutch oven, brown sausage. Add all other ingredients. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes or until bubbly.
