Saturday, October 31, 2009

Italian Sausage-Navy Bean Stew

This is hearty, filling, and easy to make. It's perfect for a cold night and goes well with crusty bread. It's also a great way to sneak some cabbage into those tummies; you can't taste it in this soup because everything sort of picks up the sausage flavor. It can be made in the crock pot (see below).

From Better Homes and Gardens New Cookbook, 11th edition

  • 1 pound dry navy beans (2 1/2 cups)
  • 2 (14.5-oz) cans beef broth (or 4 cups homemade; can also use half chicken stock)
  • 3/4 c. water
  • 1 pound Italian sausage links, cut into 1/2-inch thick slices (can also use bulk Italian sausage; brown it first so it will be in small pieces)
  • 3 c. chopped cabbage
  • 1 c. chopped onion (1 large)
  • 1 clove garlic, minced
  • 1 can tomatoes (14.5-oz.)
  • 1 t. dried oregano
  • 2 bay leaves
  1. Rinse beans. Combine beans and 6 cups water in large stockpot. Bring to a boil; boil 2 minutes; removed from heat and leave, covered, for 1 hour. (Can also just soak overnight) Rinse and drain beans.
  2. Add remaining ingredients to beans in the same stockpot. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours. Stir occasionally and check to make sure beans are tender. Adjust seasonings if necessary.
  3. If you are concerned about fat, let the soup sit/chill it and skim off fat. Reheat to serve.
Makes 11 cups (8 servings)

Crockpot Directions
Soak beans (quick soak or overnight). Place all ingredients in crockpot and cook on high for 6 to 8 hours.

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