1/2 lb bulk pork sausage
1 small onion, sliced (1/2 cup)
1 clove garlic, minced
1 1/2 cup cubed, fully cooked ham
2 Tbsp snipped parsley
1 bay leaf
2 cans navy beans (15 oz. each)
1/4 cup dry white wine
dash ground cloves
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.