Navy Bean Casserole

6 cups cooked navy beans (approx. 3 cups dry beans, see cooking note below**)

½ lb. sausage, like Jimmy Dean, cooked and drained of any grease

2 cups chicken gravy, recipe follows

salt and pepper to taste

cheese for topping, if desired

In a large bowl mix navy beans, cooked sausage and gravy.  Put this into a 9x13 pan and top with a little bit of grated cheddar cheese if desired.  Bake at 350 until it is bubbly and hot.  Serve with cornbread and a large green salad.

Chicken Gravy

1 cup water

1 cup milk

¼ cup ww pastry flour

2 chicken bullion cubes

In a small pan add water and milk.  I like to save some of the water or milk to mix with the pastry flour.   You can mix the liquid and flour in a blender or by hand with a wire whip to assure that it is lump free.  Add the bullion cubes to the milk/water/flour mixture and heat to boiling stirring often.  When it is bubbly and thick let it cook for about 1 minute. 

**Bean Cooking Note:

For this recipe you can start the beans cooking early in the day.  Add 3 cups of dry navy beans to about 10 to 12 cups of water and 1 tablespoon salt.  Let this come to a boil, reduce heat, cover and simmer for about 2 ½ to 3 hours or until the beans are soft and tender.   You can scoop the beans out of the pot with a slotted spoon to measure for this recipe.  Some of the bean liquid added to the casserole helps. 

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