Sausage-Bean Stuffing Supreme - cooking recipe

Ingredients

1 c. small dry navy beans (1/2 lb.)
2 chicken bouillon cubes
1/2 lb. pork sausage links, cut in bite size pieces
1 medium tomato, peeled and chopped
1/2 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. snipped parsley
1 small clove garlic, minced
1/2 tsp. dried thyme, crushed
1 small bay leaf
1/4 c. dry white wine
1/4 tsp. salt

Preparation

Combine 4 cups water, beans and chicken bouillon cubes.
Bring to boiling and boil gently for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Add sausage, tomato, onion, celery, parsley, garlic, thyme, bay leaf and salt.
Return to boiling. Cover and simmer for 1 hour.
Stir in wine.
Boil gently, uncovered, for 30 minutes more or until liquid is absorbed. Makes 4 cups stuffing, enough for a 5 to 6 pound duckling.