Navy Bean Stew Recipe

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"Here's a delicious dish that I make for my husband, who's on a low-salt diet," reports Margaret Bourgoujian of Oswego, New York. "I love it, too!"

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Navy Bean Stew Recipe

Prep: 1 hour 20 min. + soaking Cook: 1 hour

Yield: 8-10 Servings

80 60 140

Ingredients

1 pound dried navy beans
2 quarts water
1-1/2 pounds Johnsonville® Mild Italian Sausage links, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 can (15 to 16 ounces) whole kernel corn
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning

Directions

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; cover and simmer for 60-70 minutes or until beans are tender. Drain.
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° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings.

Nutritional Facts 1 serving equals 321 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 787 mg sodium, 38 g carbohydrate, 13 g fiber, 19 g protein.

Originally published as Navy Bean Stew in Taste of Home February/March 1996, p45