Italian Soups and Salads Recipes - Sausage-Navy Bean Stew

Ingredients

• 2 1/3 cups dry navy beans

• 6 cups water

• 1 pound uncooked Italian sausage links, cut into 1/2-inch-thick slices

• 1 large onion, chopped

• 1 clove garlic, minced

• 3 1/2 cups beef broth

• 3/4 cup water

• 1 teaspoon dried oregano, crushed

• 2 bay leaves

• 3 cups chopped cabbage

• 1 14 1/2-ounce can diced tomatoes, un-drained

• Salt

• Black pepper

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Method:

1. Rinse beans. In a 4-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat.

2. Cover and let stand for 1 hour. (Or in Dutch oven combine beans and the 6 cups water. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

3. In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender. Drain off fat. Stir in beans, beef broth, the 3/4 cup water, the oregano, and bay leaves.

4. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender, stirring occasionally.

5. Stir in cabbage and un-drained tomatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until cabbage is tender. Discard bay leaves. Skim off fat. Season to taste with salt and pepper.