Crock Pot White Bean and 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
|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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