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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Here's a delicious dish that I make for my husband, who's on a low-salt diet, reports Margaret Bourgoujian of Oswego, New York. I love it, too! Ingredients:
1 pound dried navy beans |
2 quarts water |
1-1/2 pounds johnsonville® mild italian sausage links, cut into 1/4-inch slices |
2 cans (14-1/2 ounces each) chicken broth |
2 cups chopped onion |
1-1/2 cups thinly sliced carrots |
1 can (15 to 16 ounces) whole kernel corn |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons italian seasoning |
Directions:
1. 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.
2. In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain.
3. In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly. Yield: 8-10 servings.
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