Sausage-Bean Stuffing Supreme

• 1 c. small dry navy beans (1/2 lb.)
• 2 chicken bouillon cubes
• 1/2 lb. pork sausage links, cut in bite size pieces
• 1 medium tomato, peeled and chopped
• 1/2 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1/4 c. snipped parsley
• 1 small clove garlic, minced
• 1/2 tsp. dried thyme, crushed
• 1 small bay leaf
• 1/4 c. dry white wine
• 1/4 tsp. salt

1. Combine 4 cups water, beans and chicken bouillon cubes.
2. Bring to boiling and boil gently for 2 minutes.
3. Remove from heat; cover and let stand for 1 hour.
4. Add sausage, tomato, onion, celery, parsley, garlic, thyme, bay leaf and salt.
5. Return to boiling. Cover and simmer for 1 hour.
6. Stir in wine.
7. Boil gently, uncovered, for 30 minutes more or until liquid is absorbed. Makes 4 cups stuffing, enough for a 5 to 6 pound duckling.

navy beans, chicken bouillon cubes, pork sausage links, tomato, onion, celery, parsley, clove garlic, thyme, bay leaf, white wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467879 (may not work)