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Navy Beat Stew

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Submitted by Robert

YIELD

8 servings

PREP

8 hrs

COOK

130 min

READY

10 hrs

Ingredients

1 453.6
4 4
QUARTS QUARTS WATER
divided *
1 ½ 680.4
POUNDS G ITALIAN SAUSAGE
cut into 1/4 inch pieces
2 2
CANS CANS CHICKEN BROTH
14 1/2 ounces each *
2 473
CUPS ML ONIONS
chopped
1 ½ 355
CUPS ML CARROTS
thinly sliced
15 433.5
1 15
TABLESPOON ML PARSLEY LEAVES
minced
1 ½ 7.5
TEASPOONS ML ITALIAN SEASONING *

Directions

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 minutes.

Reduce heat; cover and simmer for 60 to 70 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℉ (180℃) for 30 minutes.

Uncover and bake 30 minutes longer or until bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 1125 40% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 2491mg 104%
Total Carbohydrate 36g 36%
Dietary Fiber 22g 87%
Sugars g
Protein 122g
Vitamin A 157% Vitamin C 23%
Calcium 24% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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