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BEAN - SLOW COOKER - SAUSAGE - White-Bean and Sausage Stew
Nb persons: 4
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White-Bean and Sausage Stew All You OCTOBER 2006 Ingredients | |
6 (3 oz.) | Italian sausages |
1 tablespoon | olive oil |
1 large | onion, sliced |
1 clove | garlic, chopped |
2 (15 oz.) cans | white beans,, (Great Northern or navy), rinsed and drained |
1 (28 oz.) can | chopped tomatoes, drained |
1 tablespoon | chopped fresh or 1 tsp. dried thyme |
Salt | |
pepper |
Preparation
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.
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.
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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