Navy Bean Stew

• 1 lb. dry navy beans
• 1 gal. water, divided
• 1-1/2 lb. Italian sausage, cut into 1/4-inch slices
• 2 cans (14-1/2 oz. each) chicken broth
• 2 cups chopped onion
• 1-1/2 cup thinly sliced carrots
• 1 can (15 oz.) whole kernel corn
• 1 tbsp. minced parsley
• 1-1/2 tsp. Italian seasoning

1. Soak beans in 2 quarts of water overnight; drain.
2. Place in a large saucepan and add remaining water.
3. Bring to a boil; boil for 2 minutes.
4. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender.
5. Drain.
6. In a Dutch oven, brown sausage.
7. Add broth, onion, carrots, corn, parsley, Italian season and beans.
8. Cover and bake at 350F for 30 minutes.
9. Uncover and bake 30 minutes longer or until bubbly.

dry navy beans, water, italian sausage, chicken broth, onion, carrots, kernel corn, parsley, italian seasoning

Taken from www.foodgeeks.com/recipes/3272 (may not work)