Ingredients
1
bag (16 oz) dried navy beans, sorted, rinsed
8
cups water
1/2
cup chili sauce
1/2
teaspoon dried marjoram leaves
2
medium carrots, chopped (1 cup)
1
large onion, chopped (1 cup)
1
medium stalk celery, chopped (1/2 cup)
1
can (14 oz) vegetable broth
2
tablespoons chopped fresh parsley
Preparation
In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in parsley. Cook 2 to 3 minutes.
