Slow-Cooker White Bean and Kielbasa Stew

Photo: psfreeman

This is a great dish to freeze and keep on hand for last-minute lunches and dinners. Omit the spinach and portion the stew into containers (1½ cups per serving); freeze for up to 3 months. Recipe by Charlyne Mattox, November 2011; from the Real Simple website:

Yield: 6 servings
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  • 1 pound(s) dried white beans (such as great Northern or navy)
  • 14 ounce(s) kielbasa, halved lengthwise and sliced 1/2 inch thick
  • 4 cup(s) low-sodium chicken broth
  • 1 14 1/2-ounce can(s) diced tomatoes
  • 1 large onion, chopped
  • 6 clove(s) garlic, chopped
  • 1 teaspoon(s) dried rosemary
  • 5 ounce(s) baby spinach (6 cups)
  • Country bread, for serving


  1. 1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
  2. 2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. 3. Just before serving, stir in the spinach. Serve with the bread.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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