1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; 1/4" slices
29 oz Chicken broth (2 cans)
2 c Yellow onion; chopped
1 1/2 c Carrots; thin sliced
15 oz Can whole kernel corn
1 tb Parsley; minced
1 1/2 ts Italian seasoning
Soak beans in 2 qt 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 to 70 minutes or
until beans are tender. Drain.
In a Dutch oven, brown sausage. Add broth, onion, carrots, corn,
parsley, Italian seasoning, and beans. Cover and bake at
350 F/175 C for 30 minutes. Uncover and bake 30 minutes longer or
until bubbly.
