Recipe - Navy Bean Stew

1 pound Dry navy beans
4 qt Water; divided
1 One half pound Italian sausage; cut into
1/4"
2 cn (14 One half Oz) chicken broth
2 cup Onion; chopped
1 One half cup Carrots; thinly cut or sliced up
1 cn (15 Ounce) whole kernel corn
1 tablespoon Minced parsley
1 One half teaspoon Italian seasoning

Soak beans in 2 quarts of water overnight; drain. Place in a large saucepan
and add remaining water. Bring to a boil; boil for 2 min. Reduce heat;
cover and simmer for 6070 minutes or until beans are tender. Drain. In a
Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley,
Italian season and beans. Cover and bake at 350 degrees for 30 min. Uncover
and bake 30 minutes longer or until bubbly. Yield: 810 servings.

Recipe by: TASTE OF HOME FEB/MARCH 1996

Posted to BakeryShoppe Digest V1 #202 by Simps
c.simpson@worldnet.att.net on Aug 26, 1997