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Navy Bean Stew

 Navy Bean Stew
"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!"
8-10 ServingsPrep: 1 hour 20 min. + soaking Cook: 1 hour


  • 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


  • 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.

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Navy Bean Stew (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.