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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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