Ingredients

• 2-1/3  cups dry navy beans
• 1  pound uncooked Italian sausage links, cut into 1/2-inch slices
• 1  cup chopped onion (1 large)
• 1  clove garlic, 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

Directions

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.

3. Makes 8 servings (10 1/2 cups)