Navy Beat Stew
Yield
8 servingsPrep
8 hrsCook
130 minReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans, dried
|
|
| 4 | quarts |
water
divided |
*
|
| 1 ½ | pounds |
italian sausage
cut into 1/4 inch pieces |
|
| 2 | cans |
chicken broth
14 1/2 ounces each |
*
|
| 2 | cups |
onions
chopped |
|
| 1 ½ | cups |
carrots
thinly sliced |
|
| 15 | ounce |
corn kernels, canned
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 ½ | teaspoons |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans, dried
|
|
| 4 | quarts |
water
divided |
*
|
| 680.4 | g |
italian sausage
cut into 1/4 inch pieces |
|
| 2 | cans |
chicken broth
14 1/2 ounces each |
*
|
| 473 | ml |
onions
chopped |
|
| 355 | ml |
carrots
thinly sliced |
|
| 433.5 | ml/g |
corn kernels, canned
|
|
| 15 | ml |
parsley leaves
minced |
|
| 7.5 | 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.
