| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Casseroles, Meats | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Bulk pork sausage |
| 1 | sm | Onion, sliced (1/2 cup) |
| 1 | cl | Garlic, minced |
| 1 1/2 | c | Cubed, fully cooked ham |
| 2 | tb | Snipped parseley |
| 1 | Bay leaf | |
| 2 | cn | Navy beans (15-oz. each) |
| 1/4 | c | Dry white wine |
| ds | Ground cloves |
INSTRUCTIONS
In skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1 1/2-quart casserole. Bake, covered, at 325 for 45 minutes. Uncover and bake 40 to 45 minutes longer; stirring occasionally. Remove Bay leaf. Serve in bowls with hot corn bread, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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