1 pound dry navy beans
4 quarts water — divided
1 1/2 pounds Italian sausage — cut into 1/4″
2 14 1/2 oz. chicken broth
2 cups onion — chopped
1 1/2 cups carrots — thinly sliced
1 15 ounce wh kernel corn
1 Tablespoon minced parsley
1 1/2 teaspoons Italian seasoning
Soak beans in 2 quarts 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 350 degrees for 30 min. Uncover and bake 30 minutes longer or until bubbly.