Great flavor and easy dish. I have made it exactly as written several times and it is delicious each time.
Slow-Cooker White Bean and Kielbasa Stew
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: http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-stew-00100000068403.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 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. 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. 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. Just before serving, stir in the spinach. Serve with the bread.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note