All you need is 15 minutes of prep time to let your slow cooker do its thing—all while you're at work.
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 (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 (14.5-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 to pan; cook, stirring constantly, 5 minutes or until browned. Transfer sausage to the inner pot of a 6-quart Instant Pot®. Heat oil in pan over medium heat. Add shallots and garlic to pan; cook, stirring constantly, 1 minute. Add shallot mixture to pot.
Sort and wash beans. Add beans, 2 cups water, and next 4 ingredients (through chicken broth) to pot. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 8 hours cook time. (Cook additional time, if necessary, until beans are tender.) Serve with thyme sprigs, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.