Find flageolets, tiny French kidney beans, in specialty food stores or online at www.indianharvest.com. For a nice presentation, garnish with thyme sprigs.
1 pound smoked turkey sausage, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1/3 cup minced shallots
3 garlic cloves, minced
2 cups dried flageolets or other dried white beans, (about 1 pound)
2 cups water
1/4 cup minced fresh or 1 tablespoon dried thyme
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can fat-free, lower-sodium chicken broth
Thyme sprigs (optional)
How to Make It
Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.
Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
If you use another type of dried beans other than the flageolets, your cooking time will probably be closer to 6 hours instead of 8 hours.
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