Hmmm.... where do I start. I substituted a couple of hamhocks for the sausage which gave it a nice smoky flavor - and kale for the spinach. I used navy beans which were extremely rich. Best after a day outside doing yard work or perhaps skiing. In fact, if we were to make this recipe again (which we won't) I would suggest cutting the beans in half and increasing the veg content with carrots and celery or adding other veg at the end, if needed. While tasty, this was like eating a huge bowlful of pork and beans - which as you can imagine is very difficult to digest. To eat this more than 2 days in a row is pure suicide on the guts. Lesson learned. Consider yourself warned.
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.
- 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.
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