Thursday, October 25, 2012

Slow-Cooker White Bean and Sausage Stew


  • (3 oz.) Italian sausages
  • 1 tablespoon olive oil
  • large onion, sliced
  • clove garlic, chopped
  • (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • (28 oz.) can chopped tomatoes, drained
  • 1 tablespoon chopped fresh or 1 tsp. dried thyme
  • Salt and pepper


  1. Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
  2. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
  3. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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