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Community Recipe
from [psfreeman]

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.

  • Yield: 6 servings
  • Prep time: 15 Minutes
  • Cook time: 8 Hours


  • 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.

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Slow-Cooker White Bean and Kielbasa Stew Recipe