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Navy Bean Stew

By: Margaret Bourgoujian

"'Here's a delicious dish that I make for my husband, who's on a low-salt diet,' reports Margaret Bourgoujian of Oswego, New York. 'I love it, too!'"

Rate/Review | Read Reviews (15)

Prep Time:
1 Hr 20 Min

Cook Time:
1 Hr

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound dried navy beans
2 quarts water
1 1/2 pounds Italian sausage, cut into 1/4 inch slices
2 (14.5 ounce) cans chicken broth
2 cups chopped onion
1 1/2 cups thinly sliced carrots
1 (15 ounce) can whole kernel corn
1 tablespoon minced fresh parsley
1 1/2 teaspoons Italian seasoning

Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain.
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.