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     Title: Navy Bean Stew
Categories: Stews, Pork, Beans, Poultry, Vegetables
     Yield: 8 Servings

     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.

 Recipe by Mildred Scherrer, Toad Squat, Arizona

 Recipe by Taste of Home, Feb/Mar 1996

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