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Italian Sausage and Navy Bean Stew Recipe

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This recipe for Italian Sausage and Navy Bean Stew, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21/3 cups dry navy beans
6 3/4 cups water
1 lb uncooked Italian sausage, cut up into small slices
1 cup chopped onion
1 cloved garlic - minced
2 - 14oz cans beef broth or 31/2 cups beef stock
1 teas. dried oregano
2 bay leaves
3 cups chopped cabbage
1 - 14 oz can diced tomatoes, undrained
salt and pepper

Directions:
Directions:
1. Rinse beans.
2. In a large stock pot combine beans and 6 cups of water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse and set aside.
3. In the same pot cook sausage (until browned), onion and garlic over medium heat until onion is tender. Drain off excess fat. Stir in the remaining 3/4 cup water, beans, broth, oregano and bay leaves.
4. Bring to a boil, reduce heat, simmer covered for 1-11/2 hours or until beans are tender, stirring occasionally.
5. Stir in cabbage and undrained tomatoes. Return to boiling, reduce heat and simmer covered for about 15 minutes more or until cabbage is tender.
6. Remove and discard bay leaves. Season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1/2 hour (plus soaking time)

 

 

 

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