Monday, March 4, 2013

Navy Bean Stew

3 cups dry navy or Great Northern beans, soaked & rinsed
6 cups. water
2 cups chicken broth
1 onion, chopped

Add all to crock-pot and set to LOW. Cook for 4 hours. Then add:

1 lb. browned ground Italian sausage
6 carrots, sliced
1 bag frozen corn
1/2 Tbs. parsley
1 Tbs. Italian seasoning
1/4 tsp. fennel seeds (optional)
salt & pepper to taste

Cook on LOW for another 1-2 hours.

No comments: