Ingredients
| 1 lb. | dry navy beans | | 1 gal. | water, divided | | 1-1/2 lb. | Italian sausage, cut into 1/4-inch slices | | 2 cans (14-1/2 oz. each) | chicken broth | | 2 cups | chopped onion | | 1-1/2 cup | thinly sliced carrots | | 1 can (15 oz.) | whole kernel corn | | 1 tbsp. | minced parsley | | 1-1/2 tsp. | Italian seasoning |
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Instructions
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 60-70 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°F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
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