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Ingredients
- 2 c. dry navy beans or other dry beans
- 4 c. water
- 1 bay leaf
- 1/2 lb. (4 links) Italian sausages cut into 1/2-in. slices
- 1 clove garlic, minced or pressed
- 1 small onion, minced
- 1 can (8 oz.) tomato sauce
- 1/2 tsp. dried sage leaves, crumbled
- 1 tsp. Worcestershire sauce
- 1/4 c. chopped parsley preferably Italian
- salt and pepper
Preparation
Step 1
Wash and pick over beans. Put into Dutch oven or large saucepan with water and bay leaf. Bring to a boil. Boil for 2 min. Remove from heat. Cover and let stand 1 hr. Bring beans to boil again. Cook with lid slightly ajar to prevent spillovers for 1 hr. or until beans are just tender (do not overcook). Drain beans, reserving liquid, Sauté sausage slices in 10-inch skillet with cover until well browned. Add garlic and onion. Sauté until onion is tender. Add 1 cup bean liquid, the beans, tomato sauce, sage, Worcestershire sauce and parsley. Bring to a boil. Cover and simmer, stirring occasionally for 25 to 30 min. Add a little more liquid during cooking if necessary. Season with salt and pepper to taste.