Italian Sausage-Bean Stew

• 2 13 cups dried navy beans
• 1 lb uncooked Italian sausage, cut into 1/2-inch slices
• 1 cup chopped onion (1 large)
• 1 garlic clove, minced
• 3 12 cups beef broth
• 34 cup water
• 1 teaspoon dried oregano, crushed
• 2 bay leaves
• 3 cups chopped cabbage
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• salt and black pepper

1. Rinse beans.
2. In a 4-quart Dutch oven combine beans and 6 cups water.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. (Or, place beans in water in Dutch oven.
8. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
9. Drain and rinse beans; set aside.
10. In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender; drain off fat.
11. Stir in beans, beef broth, water, oregano, and bay leaves.
12. Bring to boiling; reduce heat.
13. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally.
14. Stir in cabbage and undrained tomatoes.
15. Return to boiling; reduce heat.
16. Simmer, covered, about 15 minutes more or until cabbage is tender.
17. Discard bay leaves.
18. Skim off fat.
19. Season to taste with salt and pepper.

beans, italian sausage, onion, garlic, beef broth, water, oregano, bay leaves, cabbage, tomatoes, salt

Taken from www.food.com/recipe/italian-sausage-bean-stew-388876 (may not work)