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Crock Pot White Bean and Sausage Stew


Crockpot White Bean & Sausage Stew

These are the kind of soup recipes I like. Affordable, filling, easy! I did not poke holes in the sausage, I’ve never done that to a sausage before.  I sliced the sausage before cooking in skillet so I wouldn’t have the extra step to do at the end. We did need to add some liquid to the crockpot after a few hours.

  • 6 (3 oz) Italian Sausage Links
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 (15 oz) can white beans, (great northern or navy), rinsed and drained
  • 1 (28 oz) can chopped tomatoes, drained
  • 1 teaspoon dried thyme
  • salt
  • pepper
Poke holes in sausages and place in large non-stick skillet. Add ¼ cup water; bring to boil. Lower heat and cook sausages, turning until lightly browned and water has evaporated, about 10 minutes.
Warm oil in skillet over medium-high heat. Add onion and garlic, cook, stirring often, about 3 minutes.
Add beans, tomatoes and thyme. Stir to combine.
Put ½ of bean mixture in slow cooker. Arrange sausages on top, followed by remaining beans. Cover and cook on high for 4 hours, checking after 2 hours. If mixture looks dry, add a little water.
Remove sausages, slice thickly. Season beans to taste with salt and pepper. Return sausage rounds to stew. Cover and cook until warmed through, about 20 minutes.

Makes 4 servings
Source : kitchenmonki.com

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