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Navy Bean Stew
1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; cut into 1/4"
2 cn (14 1/2 Oz) chicken broth
2 c Onion; chopped
1 1/2 c Carrots; thinly sliced
1 cn (15 Ounce) whole kernel corn
1 tb Minced parsley
1 1/2 ts Italian seasoning
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 min. 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 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings.
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