Navy Bean Stew Recipe

Navy Bean Stew Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
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