Navy Beat Stew

This thick, oven-baked bean stew gets its backbone from dried navy beans simmered until creamy, then combined with browned Italian sausage, carrots, corn, and chicken broth. Baking it in a Dutch oven concentrates the flavors and lets the top develop a gorgeous bubbly crust.

Browning the sausage first is key. That rendered fat becomes the flavor base for the whole pot, and those caramelized bits stuck to the bottom dissolve into the broth as everything bakes together.

The overnight bean soak followed by a gentle simmer gives you beans that hold their shape but turn velvety inside. Don’t rush this step or skip the soak; undercooked navy beans stay chalky no matter how long they bake afterward.

Pro Tips

• Test your beans before combining. They should be tender enough to crush easily between your fingers after simmering. If they’re still firm, give them more stovetop time.
• Brown the sausage in batches so it sears rather than steams. Crowding the Dutch oven drops the temperature and you lose that crispy exterior.
• The uncovered final bake reduces the liquid and thickens the stew. If it looks too thick, add a splash of broth before serving.

Variations

• Smoky version: Swap Italian sausage for smoked andouille and add a pinch of smoked paprika.
• Greens addition: Stir in chopped kale or collard greens during the last 15 minutes of baking for extra color and nutrition.