BEAN - SLOW COOKER - SAUSAGE - White-Bean and Sausage Stew

Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:

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.)

Recipe uploaded with Shop'NCook for iPhone.

Back to Shop'NCook recipe database