Navy Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound dried navy beans2 quarts water 1 pkg jennie o hot italian turkey sausage cut into 1/4 inch slices2 (14.5ounce) cans chicken broth2 cups chopped onion1 1/2 cups thinly sliced carrots1 (15 ounce) can whole kernel corn1 tablespoon minced fresh parsley1 1/2 tsp italian seasoning1 bay leaf
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; add bay leaf, cover and simmer for 60-70 minutes or until beans are tender. Drain.
In a Dutch oven, cook the sausage over med heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, italian seasoning and beans. Cover and bake at 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Remove bay leaf befor serving. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DG31CRAFTS.
In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; add bay leaf, cover and simmer for 60-70 minutes or until beans are tender. Drain.
In a Dutch oven, cook the sausage over med heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, italian seasoning and beans. Cover and bake at 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Remove bay leaf befor serving. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DG31CRAFTS.
Nutritional Info Amount Per Serving
- Calories: 262.4
- Total Fat: 8.2 g
- Cholesterol: 45.3 mg
- Sodium: 1,336.6 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 7.9 g
- Protein: 21.8 g
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