This works very well with hot or sweet Italian Sausage, but also works well with almost any other good sausage you happen to have.
| Ingredients: | ||
| 1 | Lb | Dry Navy Beans, rehydrated according to package directions |
| 1 1/4 | Lb | Sweet Italian Sausage Links, cut lengthwise, then into chunks. |
| 1 | Large or 2 Medium Red Onions, minced. | |
| 1 | Quart | Reduced Sodium Chicken Broth (optional) |
| 2 | Stalks | Celery, chopped 1/4″ |
| 4 – 5 | Large Cloves Garlic, finely chopped | |
| 1 | C | Chopped Parsley |
| Fresh Ground Pepper to taste | ||
| 2 | Bay Leaves | |
Recipe:
- Rinse beans and discard anything that isn’t a Navy
Bean. - Add a little olive oil to a sauce pot and heat on medium until
hot. - Add sausage and cook until no longer raw-looking
- Add onion and celery, and saute until very lightly browned.
- Add chopped garlic and saute until softened (not browned)
- Add beans and mix well
- Add chicken broth and bay leaf and mix well
- Add enough water to cover the top of the ingredients
by at least 2 inches, and heat on medium-high until just barely boiling, then reduce heat to a bare simmer. - Reduce heat to very low and cook for 10-12 hours until beans are very soft
- Add water as necessary and stir and stir occasionally
to prevent it from becoming too thick - Add parsley about a half-hour before serving
- Enjoy! (don’t forget to remove the bay leaves!)