Dinner

Navy Bean Stew is for Dinner.

Navy Bean Stew takes 20 minutes to prepare.

Navy Bean Stew takes 140 minutes to cook.

Navy Bean Stew makes 8 servings.

The ingredients for Navy Bean Stew are:

1 pound dried navy beans
2 quarts water
1 pkg jennie o hot italian turkey sausage cut into 1/4 inch slices
2 (14.5ounce) cans chicken broth
2 cups chopped onion
1 1/2 cups thinly sliced carrots
1 (15 ounce) can whole kernel corn
1 tablespoon minced fresh parsley
1 1/2 tsp italian seasoning
1 bay leaf

Here is how you make Navy Bean Stew:

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; add bay leaf, cover and simmer for 60-70 minutes or until beans are tender. Drain.In a Dutch oven, cook the sausage over med heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, italian seasoning and beans. Cover and bake at 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly. Remove bay leaf befor serving. Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DG31CRAFTS.

The nutritional information for Navy Bean Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.4

• Total Fat: 8.2 g
• Cholesterol: 45.3 mg
• Sodium: 1,336.6 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 7.9 g
• Protein: 21.8 g

The dietary needs meet for Navy Bean Stew is Low Fat