Ingredients
- 1 1/2 italian seasoning
- 3,800 ml water divided
- 500 gr dry navy beans
- 425 gr wh kernel corn
- 400 gr italian sausage (cut into)
- 400 ml chicken broth
- 240 gr onion (chopped)
- 190 gr carrots thinly (sliced)
- 2 gr parsley (minced)
Soak beans in 2 litre of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 min. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain. In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian season and beans. Cover and bake at 180ºC or 30 min. Uncover and bake 30 minutes longer or until bubbly.
