Italian Sausage-bean Stew

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/3 cups dried navy beans
• 1 lb uncooked italian sausage, cut into 1/2-inch slices
• 1 cup chopped onion (1 large)
• 1 garlic clove, 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, undrained
• salt and black pepper

Recipe

• 1 rinse beans. in a 4-quart dutch oven combine beans and 6 cups water. bring to boiling; reduce heat. simmer, uncovered, for 2 minutes. remove from heat. cover and let stand for 1 hour. (or, place beans in water in dutch oven. cover and let soak in a cool place for 6 to 8 hours or overnight.) drain and rinse beans; set aside.
• 2 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, water, oregano, and bay leaves. bring to boiling; reduce heat. simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. stir in cabbage and undrained tomatoes. return to boiling; reduce heat. simmer, covered, about 15 minutes more or until cabbage is tender. discard bay leaves. skim off fat. season to taste with salt and pepper.